This Double Chocolate Loaf – Airfryer Chocolate Loaf Cake is for chocolate lovers.
This cake is chewy and perfectly dense. I would say it is a cross between a chocolate cake and a brownie, the taste is like a chewy brownie but yet maintains some cake elements and is rightly spongy.
What ingredients do I need for the Double Chocolate Loaf – Air Fryer Chocolate Loaf Cake?
All-purpose flour, salt, unsweetened cocoa powder, semisweet chocolate chips, boiling water, unsalted butter, granulated sugar, light brown sugar, vanilla extract, and eggs.
For the glaze: confectioners’ sugar, butter, unsweetened cocoa powder and milk.
How do I make this recipe?
In a medium bowl, sift the flour and salt.
In a separate heatproof bowl, add in the cocoa powder, chocolate chips, and then pour the boiling water over them. Mix well with a spoon until it forms a slightly clumpy mixture. Set it aside and leave it to cool for 4 to 5 minutes.
In a large bowl combine the butter, both sugars, the vanilla and cooled chocolate mixture.
Using a hand mixer beat on medium to medium-high speed until very fluffy, about 2-3 minutes. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way and continue beating until combined.
With the mixer on low, stir in the flour mixture in 2 to 3 steps slowly and keep mixing until the batter is well combined.
Prepare the loaf pan by greasing the loaf pan thoroughly using cooking oil, or butter. Spread it evenly on the bottom and all sides of the pan using your fingers or a folded paper towel.
Turn the batter into the prepared loaf pan and spread out evenly. Further, lightly tap them on the counter before placing them into the air fryer. This step will force any air bubbles to the surface, which can help avoid holes in your finished loaf.
Furthermore, use an aluminum foil to cover the pan and poke holes in it using a fork or a skewer.
Preheat:
Preheat the air fryer for 5 minutes at 320°F.
Then place the loaf pan in the Air Fryer and set the time and temperature at 320°F for 35 minutes. After the 35 minutes, carefully take out the pan and remove the foil. Air fryer again for another 10-15 minutes at 320°F. Finally, to check for doneness, insert a toothpick into the center and make sure it comes out clean. Let the cake cool before turning it out of the pan or else it will break. Once cool, transfer it to a flat surface.
Glaze:
Sift in the confectioners’ sugar. Next mix cocoa, butter and milk together in a small saucepan over low heat for about 2 to 3 minutes. Keep stirring. Remove from heat; stir in confectioners’ sugar and stir until glaze is thick and smooth. Finally. spread the warm glaze over the cooled cake.
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Also, try some of our other recipes:
Double Chocolate Loaf – Air Fryer Chocolate Loaf Cake
Equipment
- Air Fryer
Ingredients
For The Loaf
- 1 cup all-purpose flour
- 3/4 tsp salt
- 3/4 cup cocoa powder (unsweetened)
- 1/4 cup semi-sweet chocolate chips
- 1/3 cup boiling water
- 1 cup butter, softened, unsalted ( 2 sticks melted)
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tsp vanilla extract
- 5 eggs (at room temperature)
Glaze (Optional)
- 1 and 1/2 cup confectioners’ sugar
- 6 tbsp butter
- 1/4 cup cocoa powder (unsweetened)
- 1/4 cup milk
Instructions
- In a medium bowl, sift the flour and salt.
- In a separate heatproof bowl, add in the cocoa powder, chocolate chips, and then pour the boiling water over them. Mix well with a spoon until it forms a slightly clumpy mixture. Set it aside and leave it to cool for 4 to 5 minutes.
- In a large bowl combine the butter, both sugars, vanilla extract and cooled chocolate mixture.
- Using a hand mixer beat the butter and sugar mix on medium to medium-high speed until very fluffy, about 2 minutes. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way and continue beating until combined.
- With the mixer on low, stir in the flour mixture in 2 to 3 steps slowly and keep mixing until the batter is well combined.
- Prepare the loaf pan by greasing the loaf pan thoroughly using cooking oil, or butter. Spread it evenly on the bottom and all sides of the pan using your fingers or a folded paper towel.
- Turn the batter into the prepared loaf pan and spread out evenly. Further, lightly tap them on the counter before placing them into the air fryer. This step will force any air bubbles to the surface, which can help avoid holes in your finished loaf.
- Furthermore, use an aluminum foil to cover the pan and poke holes in it using a fork or a skewer.
- Preheat the air fryer for 5 minutes at 320°F.
- Then place the loaf pan in the Air Fryer and set the time and temperature at 320°F for 35 minutes. After the 35 minutes, carefully take out the pan and remove the foil. Air fryer again for another 10-15 minutes at 320°F. Finally, to check for doneness, insert a toothpick into the center and make sure it comes out clean. Let the cake cool before turning it out of the pan or else it will break. Once cool, transfer it to a flat surface.
Glaze (Optional)
- Sift in the confectioners’ sugar through a sieve.
- Next melt cocoa, butter, and milk together in a small saucepan over low heat for about 2 to 3 minutes. Keep stirring.
- Remove from heat; stir in confectioners' sugar and stir until glaze is thick and smooth. Finally. spread the warm glaze over the cooled cake.
Notes
- Make sure the butter and eggs are at room temperature. You can warm up the butter in a microwave.
- A good metal loaf pan will give you the best results.
- Make sure the cake is not jiggly in the center. When you take the foil out that’s how it will be. Put the pan back and air fryer without the foil. Insert a toothpick to check for doneness.
- Every air fryer is different, so you can check the cake after 35 minutes. If its not done you can increase the timer by another 5 minutes each time.
- Make sure the cake is cool before turning it to a plate or else it will break.
- The cake needs to be cool when you add the glaze. The glaze needs to be hot or else it will not set. Make sure to make the glaze only after the cake has cooled for about 10 minutes.
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