This Cocoa Ring Cake in Air Fryer is a classic pantry cake, perfect for breakfast and teatime. Soft and even more delicious with the addition of white chocolate flakes, which you can replace with dark chocolate chips.
I am always hesitant about cocoa preparations… good at the moment but 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, and I have to admit it’s one of the best cocoa cakes! I thought I would regret it, but the Air Fryer Cocoa Ring Cake 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 ring cake I love for its texture and aroma is the Carrot, Apple, and Lemon Ring Cake or the Yogurt Muffins with Chocolate Chips which are also beautiful to look at.
The Cocoa Ring Cake is butter-free, and the batter is prepared in just a few minutes. The eggs and milk must be at room temperature, so if you have them in the refrigerator, take them out at least 30 minutes before… shall we make it???
You might also be interested in these recipes 👇🏻
- 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 1/3 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
- 1 pinch salt
- 3.5 oz white chocolate (or chocolate chips)
Tools
What you need to prepare the Cocoa Ring Cake
- 1 Air Fryer
- 1 Electric whisk
- 2 Bowls
- 1 Ring cake mold 9.5-inch
Steps
. In a bowl, prepare the flour, cocoa, and add a pinch of salt. Remember to add the sifted baking powder before combining the flour 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 and continue to mix at high speed
Add the flour and sifted baking powder, alternating with the milk, and mix at low speed
Continue mixing until you have incorporated all the flour and milk
Add the chocolate flakes if you used the bar, reserving a couple of tablespoons. Stir and transfer the mixture into the ring mold, adding the remaining chocolate on top.
Bake at 320°F for 40 minutes. Do the toothpick test no earlier than 30 minutes; it should come out completely dry
Let it cool completely before removing it from the mold
Your Cocoa Ring Cake is ready to be enjoyed!!
Did you like this recipe? Rate it with lots of stars 🌟🌟🌟🌟🌟 after the recommendations section!
Follow me on Facebook too! Here’s my page👉🏻 Amiche Friggy e Non Solo
and join my Facebook group ➡️I’ll Snatch a Recipe from You
Follow the Amiche Friggy e Non Solo channel on WhatsApp to always stay updated by clicking the red link👉🏻 Amiche Friggy e Non Solo WhatsApp Channel or activate push notifications in the box you find inside the recipe, you will be notified every time I publish something new😊
You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes on my Blog, click to return to the Homepage
Cocoa Ring Cake Storage
The Cocoa Ring Cake can be stored for many days if well covered with plastic wrap or a glass dome
The Cocoa Ring Cake can be stored for many days if well covered with plastic wrap or a glass dome
FAQ (Questions and Answers)
Can I bake the Ring 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
