So, do you want a nice chocolate cake that you can whip up quickly in your air fryer? And do you want to use a cake mix but don't need/want to make a big cake? No problem. You can. The easiest way is to use 6-inch round cake pans, bake three rounds and freeze one or two of the extra rounds. You can divvy up the cake mix by thirds (I've done it), but, frankly, it's simplest just to make the whole cake mix and freeze one or two layers. Here's what you need to know: make the chocolate cake mix according to the directions on the package, fill three six-inch cake pans about half full, air fry each pan of batter for about 20 minutes at 320 degrees, and repeat the cooking process with the remaining batter. In the photo below, you see one layer, frosted with a creamy whipped white chocolate frosting and dusted with cocoa powder. You split the single layer in half, horizontally, slather on a jam mixture, and then frost the cake. It's moist, light, not-too-sweet, and really good! Plus, it's about as easy as you can get. What about the frosting? Well, it's far easier and better than buttercream, in my opinion. Try it! Enjoy!
Air Fryer Dark and White Chocolate Cake
1 six-inch chocolate layer cake, split in half, horizontally
1 cup of milk
Half a small package of white chocolate flavored instant pudding (2-3 tablespoons)
1 cup of heavy/whipping cream
1/4 cup of strawberry or cherry/berry preserves
2 tablespoons of white wine
Cocoa powder
Place the bottom half of the cake on a small plate. Microwave the preserves and wine together in a cup for about 30 seconds or until warm. Stir them together well and spread the mixture over the bottom layer of the cake. In a large bowl whip the cream with a hand mixer or a whisk. You need to whip the cream until it's soft and billowy, not stiff. I use a whisk rather than a hand mixer for the job, which takes longer and requires more elbow grease but makes over-whipping less likely. In another bowl, whisk together well the milk and white chocolate pudding mix for the time given on the pudding package (usually a couple of minutes). Before the pudding sets, fold in the whipped cream until it's incorporated. Spread about one-third of the mixture on top of the bottom layer of the cake (on top of the preserves). Put the top layer on top of the frosted first layer and frost the rest of the cake with pudding/cream mixture. Dust the cake with cocoa powder and refrigerate it until serving time. If you have any leftover cake, refrigerate it. The cake can be made a day ahead, if you'd like.
Comments