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.