Air Fryer Chocolate Cake Recipe

Air Fryer Chocolate Bundt Cake is an amazingly dense and moist cake that cooks in under 30 minutes that’s then covered in an indulgent chocolate ganache!

Chocolate cake always hits the spot for dessert! My moist Buttermilk Chocolate Cake and gluten-free Flourless Chocolate Cake are also a must-try treat! 

This Air Fryer Chocolate Cake looks super decadent with its bundt shape and smooth Chocolate Ganache coating that’s topped with chocolate sprinkles! It doesn’t stop at its appearance though, this cake is super rich in chocolaty flavor that any chocolate lover will appreciate!

Making a chocolate cake from scratch doesn’t get easier than this recipe which uses mostly ingredients you likely already have. It’s then quick to come together with just 10 minutes of prep time before cooking in under 30 minutes!

Air Fryer Chocolate Cake Ingredients 

This cake uses pantry staples like flour, unsweetened cocoa powder, baking soda, sea salt, vanilla extract, and light brown sugar. You’ll also need unsalted butter, eggs, a semi-sweet chocolate baking bar, and sour cream. 

To make the ganache that covers this cake use a semi-sweet chocolate baking bar and heavy whipping cream! Finish this dessert off by garnishing it with chocolate sprinkles! 

How To Make Chocolate Bundt Cake In An Air Fryer

1. Prepare by greasing a bundt pan with cooking spray and setting it aside. Then whisk together the flour, cocoa powder, baking soda, and salt and set aside as well. 
2. Cream together the butter and brown sugar using a hand mixer until it has a slightly crumbly texture. Add in the eggs one at a time until fully combined and then mix in the vanilla. 
3. Melt the chocolate then whisk in the sour cream, mixing the two thoroughly together. 
4. Combine half of the flour mixture with the egg mixture, then stir in half of the chocolate mixture. Repeat with the remaining flour mixture and chocolate mixture. 
5. Pour the batter evenly into the bundt pan and smooth out the top before placing it in the air fryer basket. Bake the cake in the preheated air fryer until a toothpick inserted into the center of the cake comes out clean. 
6. Cool the chocolate cake in the pan, then invert the pan to release it. Place it on a wire rack to let it finish cooling completely. 

How To Make The Ganache

1. Chop up the chocolate and place it in a heatproof bowl. 
2. Add the cream to a small saucepot, heating until the first bubbles pop up to the surface. Then pour the cream over the chopped up chocolate and let it sit.
3. Whisk the ganache until it’s smooth. Allow it to cool on the counter until it’s thickened but still pourable. 
4. Pour the ganache over the chocolate bundt cake and decorate it with sprinkles. Enjoy!

Air Fryer Chocolate Cake is a fun and easy way to cure that sweet tooth! Here are more chocolate cake recipes to try out the next time you get that rich, chocolatey craving!

• Chocolate Yogurt Cake – Classic bundt cake that’s made with yogurt and applesauce for a healthy but indulgent treat! 
• Rich Chocolate Guinness Cake – Tender chocolate cake with a chocolate ganache filling and Irish cream frosting!
• Brown Sugar Bacon Chocolate Cake – Laced with candied bacon making it the perfect combination of a salty and sweet dessert! 
• German Chocolate Poke Cake – Soaked in sweetened condensed milk and topped with a rich chocolate ganache! 
• Black Magic Chocolate Cake – Three layers of moist chocolate cake wrapped in chocolate buttercream frosting!

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Air Fryer Chocolate Bundt Cake with Ganache

Rebecca Hubbell

Air Fryer Chocolate Bundt Cake is an amazingly dense and moist cake that cooks in under 30 minutes that’s then covered in an indulgent chocolate ganache!

5 from 6 votes

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Prep Time 10 mins

Cook Time 28 mins

Total Time 38 mins

Course Dessert

Cuisine American

Servings 6 people

Calories 422

Ingredients

  

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Cake

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 ounces unsalted butter softened
• ¾ cup light brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ounces semi-sweet chocolate baking bar melted and cooled slightly
• ⅓ cup sour cream

Ganache

• 2 ounces semi-sweet chocolate baking bar finely chopped
• ⅓ cup heavy whipping cream
• Chocolate sprinkles for garnish optional

Instructions

 

• Grease a 3-cup bundt pan well with baking spray and set aside.
• In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.
• In a medium-sized bowl cream together the butter and brown sugar with a hand mixer. The mixture will not be completely smooth, but instead, have a slightly crumbly texture.
• Add in the eggs one at a time until fully combined. Then add in the vanilla and mix until combined, scrape down the sides of the bowl.
• In a small bowl, whisk together the melted chocolate¹ and the sour cream.
• Add half of the flour mixture to the egg mixture until incorporated then add half of the sour cream/chocolate mixture and mix until combined. Scrape down the sides of the bowl then repeat with the remaining flour mixture and sour cream mixture.
• Add the batter evenly into the bundt pan and smooth out the top.
• Preheat the air fryer to 320°F. Place the bundt pan in the air fryer basket and cook for 14 minutes. Rotate 180° and air fry for an additional 10 to 14 minutes² or until a toothpick inserted into the center comes out clean.
• Let the bundt cool in the pan for 10 minutes, invert the pan to release the cake, and let cool completely on a wire rack.
• Once the bundt is cool, make the ganache glaze by adding the finely chopped chocolate to a heatproof bowl.
• Add the cream to a small saucepot over medium-low heat and bring it to scalding or just when the first bubbles pop up to the surface. The temperature of the cream will be 160°-170°F. Pour the cream over the chopped chocolate and let it sit for 5 minutes.
• Whisk the ganache until it is smooth. Let it cool on the counter until it is thickened but still pourable, about 5 to 10 minutes.
• Pour the ganache over the bundt cake. Decorate with sprinkles if desired. Serve as is or with fresh whipped cream and berries on the side.

Notes

1. To melt the chocolate you can put it in a microwave-safe bowl and microwave it at 15-second intervals, stirring in between until melted. Let the mixture sit on the counter for about 5 minutes before mixing with the sour cream. You can also melt the chocolate over a double boiler. You can use whatever chocolate you like for the melted chocolate but I suggest using semi-sweet. The cake is not overly sweetened this way and pairs perfectly with the ganache and whipped cream. 
2. Do not overcook. It is very moist but I suggest checking the doneness of the cake at the second rotation around 10 minutes and then checking every additional minute so the cake will not become overdone. Air fryer cakes I have come to find out will not be ready one minute and then overdone super quick!
3. The texture of this cake is that of other bundts, dense but not as heavy as a pound cake texture. 

Nutrition

Calories: 422kcalCarbohydrates: 48gProtein: 5gFat: 25gSaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 119mgPotassium: 261mgFiber: 3gSugar: 34gVitamin A: 611IUVitamin C: 1mgCalcium: 74mgIron: 3mg

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