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Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Whip up a decadent mini dark chocolate cake with brown butter frosting in your air fryer!
Ingredients:
  • Mini Dark Chocolate Cakes
  • 1/4 cup flour, plus 2 tablespoons for dusting
  • 3 tablespoon unsweetened Dutch process cocoapowder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoon low-fat buttermilk
  • 3 tablespoon unsweetened applesauce
  • 41/2 teaspoon canola oil
  • 1 teaspoon instant espresso coffee powder
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1 ounces dark chocolate, chopped, plus morefor garnish
  • Brown Butter Frosting
  • 5 tablespoons butter
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 2 teaspoons water, or as needed
Instructions:
  • Preheat your air fryer to a perfect 320 degrees F (160 degrees C). Coat a 6-inch cake pan generously with cooking spray, then line the bottom with parchment paper and dust with 2 tablespoons of flour, tapping out any excess.
  • Mix 1/4 cup flour with cocoa, baking powder, baking soda, and salt in one bowl. In a separate bowl, combine buttermilk, applesauce, oil, espresso powder, and vanilla, and whisk together.
  • In a separate bowl, use an electric mixer to beat the egg on low speed. Slowly incorporate the sugar. Increase the mixer speed to high and beat until the mixture is thick and pale, which should take about 2 minutes.
  • Combine the flour mixture and buttermilk mixture with the egg mixture using a rubber spatula, making sure each addition is fully incorporated before adding more. Gently fold in the dark chocolate.
  • Transfer the batter into the greased pan and place it in the air fryer basket.
  • Bake until a toothpick inserted in the center comes out clean, approximately 25 minutes. Cool in the pan on a wire rack for about 10 minutes, then carefully remove the cake from the pan and allow it to cool completely on a wire rack.
  • In a heavy saucepan over medium heat, melt butter until it turns golden brown, becomes fragrant, and develops a nutty aroma, about 15 to 20 minutes. Then, transfer the browned butter to a bowl and allow it to cool for 10 minutes.
  • Combine honey and vanilla in a bowl, then gradually mix in powdered sugar until smooth. Add water, 1 teaspoon at a time, until you reach your desired consistency. Don't worry if the frosting looks separated - just keep whisking in water slowly until it comes together.
  • Top the cooled cake with the frosting and generously garnish with extra dark chocolate.

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