Super Moist Chocolate Cake with Chocolate Ganache (Air Fryer Recipe)

Introduction:

This isn’t your average chocolate cake—it’s a super moist, intensely rich, bakery-style chocolate cake that happens to be air fryer-friendly! Using simple ingredients and no oven, this cake delivers deep cocoa flavor, a tender crumb, and a velvety chocolate ganache glaze that takes it over the top.

Whether you’re celebrating a birthday or just need a chocolate fix, this cake is a total showstopper—no boxed mix needed, and no one will guess it was made in an air fryer.

 Ingredients

For the Chocolate Cake:

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder (Dutch-processed preferred)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup granulated sugar

1/3 cup brown sugar

1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar, let sit 5 min)

1/3 cup vegetable oil or melted butter

1/2 cup hot water or brewed coffee (enhances chocolate flavor)

1 egg

1 tsp vanilla extract

For the Chocolate Ganache:

1/2 cup heavy cream

4 oz semi-sweet or dark chocolate, chopped (or chips)

1 tsp butter (for shine, optional)

 Equipment:

Air fryer

6-inch round cake pan or air fryer-safe baking dish

Parchment paper (optional)

Mixing bowls & whisk

 Instructions

 Prepare Your Cake Pan

Grease your 6-inch round cake pan and optionally line the bottom with parchment paper. Preheat air fryer to 320°F (160°C) for 3–5 minutes.

 Make the Batter

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together sugars, egg, oil, buttermilk, and vanilla until smooth.

Pour wet ingredients into dry and stir gently.

Add hot water or coffee and mix until the batter is smooth and thin.

Batter will be thinner than a standard cake batter—this is what makes it extra moist!

Air Fry the Cake

Pour the batter into the prepared cake pan. Tap gently to remove bubbles.

Place the pan into the air fryer basket.

Bake at 320°F (160°C) for 30–35 minutes, or until a toothpick comes out clean from the center.

Let the cake cool in the pan for 10 minutes, then remove and cool completely on a rack.

 Make the Chocolate Ganache

Heat the heavy cream in a small saucepan or microwave until just simmering.

Pour over chopped chocolate in a bowl. Let sit 2 minutes.

Stir until smooth and glossy. Stir in butter if desired for extra shine.

 Ganache the Cake

Once the cake is completely cool, pour the ganache over the top.

Use a spatula to spread it evenly or let it drip luxuriously down the sides.

 Optional Toppings:

Chocolate shavings or curls

Crushed nuts (e.g., hazelnuts or almonds)

Fresh berries

Whipped cream

 Storage:

Store covered at room temp for 1–2 days, or refrigerate for up to 5 days.

Can be frozen (unglazed) for up to 2 months. Thaw and glaze before serving.

 Tips for the Best Cake:

Using coffee deepens the chocolate flavor but won’t taste like coffee.

Letting the cake cool fully before adding ganache is key—otherwise, it’ll slide off.

You can double the recipe for a two-layer cake—just bake in two batches.