Soured Cream Chocolate Cake (baked in the air fryer)

This year I started a new adventure in cooking dishes into the air fryer. Cakes, of course, were on the list to test and I was surprised to see that they actually turned out very well. There are some parameters to tinkle but I was really surprised with the results.

This cake recipe is adapted from a new recipe book I bought. I was disappointed that the book had photos for only 1/4 of the recipes. In the era where videos of recipes rule the internet, a cake book without pictures to inspire and motivate you to bake for me is essential. I was at the point of returning the book but decided to test some recipes first. The resulting cakes, even adapted by myself (you know me, I cut the sugar from everywhere) were surprisingly nice. So, I decided finally to keep the book. I still feel like in the times of my mother where you could have just imagined how a cake could turn while reading a recipe because there was no image to show. I give you then my touch and present the final image of the cake here.

The cake is very moist, not very sweet and not bitter either. I would try even one more change next time, by replacing 20g of cocoa powder with all-purpose flour.


Ingredients (quantity for a 10-cup pan):

  • 55g cocoa powder
  • 150g sugar
  • 50g soft butter
  • 1 tablespoon rum essence
  • 230g boiling water
  • 2 eggs
  • 175g sour cream
  • 225g all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sodium bicarbonate
  • 1 pinch of salt

  1. Season the bundt pan with butter and cocoa powder.
  2. Mix cocoa with sugar, butter, vanilla essence and boiling water until the composition is smooth.
  3. Add eggs one by one and the sour cream and mix.
  4. Incorporate the flour, baking powder, sodium bicarbonate and salt.
  5. Pour the composition into the pan and put it in the air fryer drawer.
  6. Bake it in the air fryer at 160ºC for 45 minutes or longer, until a stick comes out clean. In the first half of the baking, I put on top of the cake a round bottom of a tart pan to avoid burning it from the top heating element. It went well, and this is a trick worth remembering when baking cakes in the air fryer. Also, keep in mind that the cake rises a lot during baking so the pan should not be full.
    If the cake is to be baked in a classic oven, I would suggest preheating and baking the cake at 180ºC.
  7. Let it cool for 15 minutes and reverse the pan on a wire rack.
  8. For decoration, you can sprinkle sugar but I preferred to have my personal touch and sprinkle beetroot powder.

Note: Although the composition is for a 10-cup pan, my only pan that fits into the air fryer drawer is the Charlotte Turban (from Nordic Ware) with a 6-cup size. The rest of the composition went into cupcake moulds and I baked them too in the air fryer for 20 minutes.

Recipe adapted from "Bundt" by Melanie Johnson, page 58.


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