How to Make German Chocolate Cakes in Your Air Fryer
These little mini German chocolate cakes are one of my favorite air fryer desserts. The 6-inch round cakes have a moist, dark, sweet chocolate layer, and the topping is an air-fried version of the traditional broiled coconut-nut topping. In other words, the cakes are incredibly good! The batter for the cakes is simple to make. I don't even bother with a mixer--just a bowl and whisk will work fine. The topping also is easy. I mix it up in the same bowl I used for the batter while the cakes bake. Each mini cake air fries in about half an hour, and each will serve six to eight people. The cakes make great "celebration" desserts, and, because they are so easy to make, they are good options when you really, really want a mid-week chocolate treat. Try a piece with a cup of tea or coffee or a big glass of milk. Enjoy!
Air Fryer German Chocolate Cakes -- Makes Two 6-inch Cakes
1/2 cup of warm water
1/2 cup of plain yogurt (I use fat-free, but use what you have)
1/4 cup of canola oil
1 large egg
1 teaspoon of vanilla
1/2 cup of cocoa powder (unsweetened)
1 cup of sugar
1 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
Spritz two 6-inch round cake pans well with non-stick baking spray or, preferably, line the pans with aluminum foil first and then spritz the foil well with the spray. (The reason to use the foil is for ease of removal. The cakes will be much easier to remove from the pans if you simply lift them out using the foil. Then peel the foil back from the cakes and slice them to serve them. The pans also will be easy to clean!) In a large bowl whisk together well the warm water, yogurt, oil, egg, and vanilla. Whisk in the cocoa powder and sugar until completely incorporated. Add the flour, baking soda, baking powder, and salt and whisk them in until well blended. Pour half of the batter into each prepared pan. Put one pan in your air fryer basket, put the basket in the air fryer, and air fry the cake at 320 degrees for about 20 minutes or until almost done. Pour half of the topping over the almost done cake, spreading the topping out over the top of the cake and to the edges of the pan. Return the cake to the air fryer, increase the temperature to 400 degrees and air fry the cake for 3-5 minutes more (watch the cake carefully to prevent the topping from burning!) or until the topping is quite brown and bubbly and a pick inserted in the center of the cake comes out with no wet batter attached. Remove the cake from the air fryer basket to cool and repeat the cooking process with the remaining batter.
1/4 cup of melted butter
1/2 cup of dark brown sugar
1/2 teaspoon of vanilla
1/4 cup of milk
1/8 teaspoon of cinnamon
1 cup of coconut
1 cup of chopped or broken pecans
1 tablespoon of white, granulated sugar
In the well scraped-out bowl you used for the batter or a large clean bowl, combine all of the ingredients and mix them well. Use half of the topping for each cake, topping each cake when it is almost done and then air frying the topped cake again for 3-5 minutes at 400 degrees. Watch the cakes carefully during that 3-5 minutes to prevent the topping from burning!