These little loaf cakes are perfect weekend treats. They are easy to make. You need a bowl and a whisk to mix the batter, and the mini loaves air fry in 20-25 minutes. The cakes are deep, dark, chocolatey, and need no frosting, as they are moist and delicious "as is." Of course, if you want to dress them up, the cakes slice well and are great topped with whipped cream or ice cream and a scattering of raspberries or strawberries. I like slices topped with ice cream, drizzled with caramel sauce, and sprinkled with chopped toasted nuts. In other words, the cakes are quite versatile, and slices can form the base for multiple desserts. My husband, who really, really likes the melt-in-your-mouth cakes, cuts big hunks, eats them plain, and washes them down with a glass of milk. Enjoy!
Air Fryer Chocolate Yogurt Loaf Cakes -- Makes 4 Mini Loaves
1/2 cup of milk
1/2 cup plain yogurt (no fat or low fat yogurt is fine)
1/2 cup of sugar
1/4 cup of dark brown sugar
1/4 cup of cocoa powder
1/3 cup of canola oil
1 large egg
1/2 teaspoon of vanilla
1 teaspoon of cocoa or chocolate extract
1 cup of all-purpose flour
3/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of espresso powder
1/2 teaspoon of salt
1/2 cup of warmish water
In a medium bowl or measure (I use a quart Pyrex measure) whisk together well the milk, yogurt, sugars, cocoa powder, canola oil, egg, vanilla, and cocoa extract. Add the flour, baking soda, baking powder, espresso powder, and salt to the mixture and whisk them in gradually. Last, whisk in the water until it is well incorporated. The batter will be fairly thin. Spritz four mini loaf pans with non-stick cooking spray. Divide the batter evenly among the pans. Place two filled loaf pans in your air fryer basket, put the basket in the air fryer, and air fry the loaves at 320 degrees for 20-25 minutes or until a pick inserted in the center of a loaf comes out with no wet batter attached. Remove the loaves from the air fryer basket to cool and repeat the cooking process with the remaining batter. Let the cakes cool in their pans for about 10 minutes before turning them out to cool completely.
