Airfryer Chocolate Sheet Cake
Rich, fudgy and SO chocolatey: this eggless chocolate cake is moist, indulgent and made in an airfryer ♡
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Airfryer Chocolate Sheet Cake
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servings
9 squares
prep time
10 min
cook time
30-45 min
Ingredients
Chocolate Cake
- ½ cup (120 g) milk
- 1 tsp (5 g) vinegar
- ¾ cup (150 g) white sugar
- ¼ cup (60 g) curd or yogurt
- ¼ cup (50 g) vegetable oil
- ½ tsp (3 g) vanilla extract
- 1 cup (120 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- ¼ cup (25 g) cocoa powder
- ½ tsp (2 g) baking powder
- ¼ tsp (1 g) baking soda
- ¼ cup (60 g) hot coffee
Chocolate Ganache
- ½ cup (85 g) dark chocolate, chopped
- ⅓ cup (75 g) heavy cream
- ½ tsp (3 g) vanilla extract
- pinch of salt
Garnish
- flaky sea salt
Instructions:
- Prepare the wet ingredients: In a bowl, add milk and vinegar and let it sit for 5 minutes to turn into buttermilk. Add in the sugar, curd, vegetable oil and vanilla extract and whisk until everything is well combined.
- Mix in the dry ingredients: Sift together the all purpose flour, cornstarch, cocoa powder, baking powder and baking soda and mix the dry mixture with the wet mixture. Gently combine till you get a smooth batter.
- Add the coffee: Pour in the hot coffee and whisk just until incorporated, the batter should be nice and runny.
- Bake the cake: Pour the batter into a greased and parchment lined square cake tin. Bake at 180°C for 35-40 minutes in a preheated oven or airfry at 170°C for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Make the ganache: To a bowl, add chopped dark chocolate. Add heavy cream and microwave this mixture for 90 seconds, mixing every 30 seconds till the mixture is completely smooth.
- Assemble the cake: Pour the ganache all over the cake and let the cake cool for atleast 30 minutes, finishing with a sprinkle of flaky sea salt on top. Slice, serve and enjoyy!
Recipe Video
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