This Cocoa Bundt Cake in Air Fryer is a classic pantry dessert, perfect for breakfast and snack time. Soft and even more delicious with the addition of white chocolate flakes, which you can replace with dark chocolate chips.
I’m always hesitant with cocoa recipes… good at first, but they often tend to dry out. I had this recipe saved from the Tavolartegusto blog for a long time, and I finally decided to try it. I must admit it’s one of the best cocoa cakes! I thought I’d regret it, but the Cocoa Bundt Cake in the air fryer surprised me and won over my family: tall, soft, and delicious. I love making desserts, especially when they are quick to prepare with a satisfying final result. Another bundt cake I adore for its texture and aroma is the Carrot, Apple, and Lemon Bundt Cake, or the Yogurt and Chocolate Chip Muffins that are also lovely to look at.
The Cocoa Bundt Cake is butter-free, and the batter is prepared in a few minutes. The eggs and milk must be at room temperature, so if they’re in the refrigerator, take them out at least 30 minutes before… shall we make it???
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For a 9.5-inch mold
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 4 eggs (medium at room temperature)
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 packet baking powder for sweets
- 1 pinch salt
- 3/4 cup white chocolate (or chocolate chips)
Tools
What you need to prepare the Cocoa Bundt Cake
- 1 Air Fryer
- 1 Electric Mixer
- 2 Bowls
- 1 Bundt Cake Pan 9.5 inches
Steps
. In a bowl, prepare the flour, cocoa, and add a pinch of salt. Remember to add the sifted baking powder before combining the dry ingredients with the liquids
In another bowl, beat the eggs with the sugar until you get a light and fluffy mixture
Now incorporate the oil slowly while continuing to mix on high speed
Add the sifted dry ingredients and baking powder, alternating with the milk, and mix at low speed
Continue mixing until all the flour and milk are incorporated
Add the chocolate flakes if you used a bar and save a couple of tablespoons. Mix and transfer the batter into the bundt pan, then sprinkle the remaining chocolate on top.
Bake at 320°F for 40 minutes. Do the toothpick test, not before 30 minutes, and it should come out completely dry
Let it cool completely before removing it from the pan
Your Cocoa Bundt Cake is ready to be enjoyed!!
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Storing the Cocoa Bundt Cake
The Cocoa Bundt Cake can be stored for several days if well covered with plastic wrap or a glass dome
The Cocoa Bundt Cake can be stored for several days if well covered with plastic wrap or a glass dome
FAQ (Questions and Answers)
Can I bake the Bundt Cake in the oven?
Yes, preheat and bake in the oven at 340°F for an hour, do the toothpick test after 40/45 minutes of baking
