The Strawberry and Chocolate Cake is a soft, spring dessert, a variation of the classic 7-jar yogurt cake but baked in an air fryer.
The ‘7-jar’ cake recipe in this case becomes ‘4 and a half jars’, due to the reduced size of the cake pan. For this cake, I recommend using a 20 cm (8-inch) round or bundt metal pan (disposable ones are fine too). I used a heart-shaped pan because I made this cake for a special occasion and since I had some chocolates to use up, I chopped them into pieces and made half drops and half chocolates. Waste not, want not.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 jars all-purpose flour
- 1 jar yogurt (strawberry-flavored)
- 1 jar sugar
- 2 eggs
- 4 strawberries
- 2 tablespoons chocolate chips
- Half jar vegetable oil
- Half packet baking powder
- 1 pinch salt
Recommended Tools
- Air Fryers 5.5 liters
- Air Fryer double resistance 6 liters
How to Prepare Strawberry and Chocolate Cake in Air Fryer
Prepare the cake batter by placing eggs, yogurt, sugar, oil, and a pinch of salt in a bowl. Mix with a whisk, then add the flour, baking powder, chocolate chips, and combine until smooth.
Remove the hull from the strawberries, chop them into pieces, and add them to the batter. Now mix with a spatula, otherwise, the strawberry pieces would get stuck in the whisk, and pour the batter into a greased and floured cake pan.
Cook at 320°F for 35 minutes, check the cake and if it’s not enough, continue cooking for another 5 minutes.
Remove from the air fryer and let the cake cool completely before removing it from the pan.
