A rich and moist mud cake made effortlessly in an air fryer, perfect for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the air fryer to 150°C for 5 minutes.
Melt the dark chocolate and butter together until smooth.
In a mixing bowl, combine the sugar and eggs, and whisk until well blended.
Add the melted chocolate mixture to the egg mixture and stir until combined.
Sift in the all-purpose flour and cocoa powder, then fold gently until just combined.
Pour the batter into a greased cake pan that fits in the air fryer.
Cover the cake pan with cling wrap to retain moisture.
Bake in the air fryer at 150°C for 25 minutes.
Using cling wrap helps to keep the cake moist and prevents it from drying out.
Make sure to check the cake for doneness by inserting a toothpick; it should come out clean.
Can I use a different type of chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate, but the flavor and texture may vary.
How do I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze the mud cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
What can I serve with the mud cake?
The mud cake pairs well with whipped cream, ice cream, or fresh berries.
Is this recipe suitable for beginners?
Absolutely! This recipe is simple and perfect for anyone new to baking.
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