A very simple and quick dessert to make, ideal for breakfast, but great for any break during the day. The coffee bundt cake with chocolate chips is soft, fragrant, and is really prepared in a few minutes… I wanted to try baking it in an air fryer, and I must say it turned out great, it cooked well even on the bottom (despite not having a double resistance fryer). Just use the appropriate paper mold (I have included the link among the tools) and you will see that the cake can be baked in less time and consuming less electricity than the oven. However, if you don’t have an air fryer, I have also written instructions for classic oven baking, where you can use a regular mold. Try this recipe, you’ll see how delicious it is!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Air Frying, Oven
- Seasonality: All seasons
- Energy 317.51 (Kcal)
- Carbohydrates 41.66 (g) of which sugars 19.30 (g)
- Proteins 5.47 (g)
- Fat 14.48 (g) of which saturated 7.50 (g)of which unsaturated 4.09 (g)
- Fibers 4.90 (g)
- Sodium 15.15 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 eggs (medium)
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup coffee
- 1 packet baking powder
- 1/3 cup dark chocolate chips
- powdered sugar (to taste)
Tools
- Bundt Pan 8 inches
- Mixer or stand mixer
- Air Fryer
- Saucepan
- Coffee Machine
Preparation
Prepare 1/2 cup of espresso coffee and let it cool.
Melt the butter in a saucepan, without boiling.
In a stand mixer, or using a hand mixer, beat the eggs with the sugar until they are fluffy and frothy.
Pour in the melted butter (making sure it’s not hot) and the coffee at room temperature. Mix for a few seconds, still using the beaters.
Add the sifted flour with the baking powder, incorporating them gradually. You will get a smooth and soft batter (1).
Add about 1/4 cup of chocolate chips and distribute them with a spatula.
Pour the batter into the bundt pan (if you have a paper mold you won’t need to grease it) and level it. Finally, sprinkle with the remaining chocolate chips (2).
Preheat the air fryer to 300°F for 2-3 minutes, then place the cake in the basket.
Cook for 32-33 minutes, checking with a toothpick that the cake is dry (3).
If you want to use the oven, place the cake in a preheated static oven at 356°F and bake for 35-40 minutes, always doing the toothpick test. In this case, you can use a regular non-stick aluminum mold, previously greased and floured.
The coffee bundt cake is ready, let it cool completely and sprinkle with a little powdered sugar to taste.
Tips and Notes
The cake keeps soft for 3-4 days in an airtight container.
If you use the air fryer, I recommend the paper mold, as it allows for excellent cooking of the cake even on the bottom.
You can flavor the batter with vanilla essence or grated orange zest.
FAQ (Frequently Asked Questions)
Can I use oil instead of butter?
Sure, you can replace the butter with 1/2 cup of vegetable oil.
What capacity should the air fryer have?
For a cake of this size, the basket should have at least 5.5 quarts capacity; the one I used has a 6.5 quarts capacity.
