Air Fryer Brown Butter Chocolate Cake

  • 1 hr 30 mins
  • Serves 6
  • Medium

This cake is rich, divine, but light enough to go for a second (or third) slice…

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  1. Preheat air fryer to 160C degrees. Line 6-inch tin.
  2. Stir together flour, cocoa, baking powder, soda, and salt in a bowl. In another bowl whisk together the yogurt, applesauce, oil, espresso powder, and vanilla.
  3. In a third bowl, beat egg with an electric mixer at low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 2 minutes.
  4. Then, in turns fold in the flour and Yogurt mixture into the egg until fully incorporated. Fold in dark chocolate
  5. Pour batter into prepared tin. Cook in airfryer till a knife comes out clean, which should be about 25 minutes. Let cool.
  6. For the frosting, melt butter in a heavy saucepan over medium heat; cook, stirring occasionally, until butter begins to turn golden brown and smells nutty, 15 to 20 minutes. Transfer butter to a bowl; cool for 10 minutes.
  7. Whisk in honey and vanilla. Whisk in powdered sugar until smooth, adding water, 1 teaspoon at a time, until desired consistency. The frosting will look separated but will come together with whisking in water a little at a time.
  8. Immediately top cooled cake with the frosting and garnish with additional dark chocolate.