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Air Fryer Chocolate Bundt Cake with Ganache


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6 people
Close up photo of a chocolate bundt cake topped with ganache.

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!

Ingredients  

Cake

Ganache

  • 2 ounces semi-sweet chocolate baking bar finely chopped
  • 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: 422kcal | Carbohydrates: 48g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 119mg | Potassium: 261mg | Fiber: 3g | Sugar: 34g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

Find it online: www.sugarandsoul.co/air-fryer-chocolate-cake-recipe/