Delicious Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting Recipe
Who doesn’t love a rich, decadent chocolate cake? Now, imagine one that’s perfectly sized, incredibly moist, and topped with a delightful brown butter frosting – all made using your air fryer! This Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting is your ticket to dessert heaven. Ideal for any occasion, this cake promises to impress with its intense chocolate flavor and sophisticated frosting.
Table of Contents
The Best Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
This isn’t just any cake; it’s a mini masterpiece. The combination of dark chocolate and brown butter creates a flavor profile that’s both rich and slightly nutty, making each bite a delightful experience. The air fryer ensures an even bake, resulting in a cake that’s perfectly moist and tender.
Notes on Ingredients
- Flour: Provides structure to the cake.
- Unsweetened Dutch Process Cocoa Powder: Adds a deep, rich chocolate flavor.
- Baking Powder & Baking Soda: Help the cake rise.
- Salt: Enhances the overall flavor.
- Low-fat Buttermilk: Adds moisture and a slight tang.
- Unsweetened Applesauce: Keeps the cake moist while reducing the need for extra fat.
- Canola Oil: Adds moisture.
- Instant Espresso Coffee Powder: Intensifies the chocolate flavor.
- Vanilla Extract: Adds a sweet aroma.
- Egg: Binds the ingredients together.
- Sugar: Sweetens the cake.
- Dark Chocolate: For that extra chocolate kick.
- Butter: The base for the frosting, browned for a nutty flavor.
- Honey & Powdered Sugar: Sweeten and thicken the frosting.
- Water: Adjusts the frosting consistency.
How to Make Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
- Prepare the Air Fryer: Preheat to 320°F (160°C). Coat a 6-inch cake pan with cooking spray, line with parchment paper, and dust with flour.
- Mix Dry Ingredients: In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, applesauce, oil, espresso powder, and vanilla.
- Beat Egg and Sugar: In a third bowl, beat the egg with an electric mixer, gradually adding sugar until thick and pale.
- Combine Mixtures: Fold in the flour mixture and buttermilk mixture alternately into the egg mixture. Stir until fully incorporated. Fold in chopped dark chocolate.
- Cook the Cake: Pour batter into the prepared pan. Cook in the air fryer for about 25 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
- Prepare the Frosting: Melt butter in a saucepan over medium heat until golden brown. Transfer to a bowl, cool, then whisk in honey, vanilla, and powdered sugar. Adjust consistency with water.
- Frost the Cake: Top the cooled cake with brown butter frosting and garnish with extra dark chocolate.
How to Serve Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
This cake is best served slightly chilled or at room temperature, allowing the frosting to set perfectly. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
How to Store Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
Store any leftovers in an airtight container in the refrigerator for up to three days. The cake can also be frozen for up to a month; just be sure to wrap it well to avoid freezer burn.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 342.42 kcal | 17% |
| Total Fat | 16.84 g | 24% |
| Carbs | 48.24 g | 19% |
| Sugars | 40.64 g | 45% |
| Protein | 2.77 g | 6% |
| Sodium | 195.24 mg | 10% |
| Fiber | 1.4 g | 5% |
| Saturated Fat | 7.64 g | 38% |
| Trans Fat | 0.02 g | – |
| Monounsaturated Fat | 6.5 g | – |
| Polyunsaturated Fat | 1.86 g | – |
| Cholesterol | 56.23 mg | 19% |
| Calcium | 90.38 mg | 11% |
| Magnesium | 23.83 mg | 6% |
| Potassium | 351.16 mg | 10% |
| Iron | 2.75 mg | 20% |
| Zinc | 0.47 mg | 5% |
| Phosphorus | 65.49 mg | 9% |
| Vitamin A | 104.36 mcg | 13% |
| Vitamin C | 0.07 mg | 0% |
| Thiamin B1 | 0.01 mg | 1% |
| Riboflavin B2 | 0.07 mg | 5% |
| Niacin B3 | 0.19 mg | 1% |
| Vitamin B6 | 0.02 mg | 2% |
| Folic Acid B9 | 6.61 mcg | 3% |
| Vitamin B12 | 0.1 mcg | 4% |
| Vitamin D | 0.25 mcg | 2% |
| Vitamin E | 0.98 mg | 7% |
| Vitamin K | 3.67 mcg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
Can I use regular cocoa powder instead of Dutch process?
Yes, but the flavor might be slightly different and less intense.
Can I make this cake in a regular oven?
Absolutely! Preheat your oven to 350°F (175°C) and bake for the same amount of time.
How can I make the frosting less sweet?
Reduce the amount of powdered sugar and adjust the consistency with a bit more water if needed.
Can I substitute the buttermilk?
You can use regular milk with a teaspoon of vinegar or lemon juice added to mimic the acidity of buttermilk.
The Best Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting
Ingredients
Mini Dark Chocolate Cake
- cooking spray
- 1/4 cup flour plus more for dusting cake pan
- 3 tablespoons unsweetened Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons low-fat buttermilk
- 3 tablespoons unsweetened applesauce
- 4 1/2 teaspoons canola oil
- 1 teaspoon instant espresso coffee powder
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sugar
- 1 ounce dark chocolate chopped, plus more for garnish
Brown Butter Frosting
- 5 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 teaspoons water or as needed
Instructions
- Preheat air fryer to 320 degrees F (160 degrees C). Coat a 6-inch cake pan with cooking spray. Line bottom of pan with parchment paper; dust with 2 tablespoons flour, tapping out excess.
- Stir together 1/4 cup flour, the cocoa, baking powder, baking soda, and salt in a small bowl. In another small bowl, whisk together buttermilk, applesauce, oil, espresso powder, and vanilla.
- In a third bowl, beat egg with an electric mixer at low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 2 minutes.
- Alternately fold flour mixture and buttermilk mixture into egg mixture with a rubber spatula, stirring until incorporated before adding next addition. Fold in dark chocolate.
- Pour batter into the prepared pan. Arrange pan in the air fryer basket.
- Cook until a toothpick inserted in center comes out clean, about 25 minutes. Let cool in pan on a wire rack about 10 minutes. Remove cake from pan and allow to cool completely on a wire rack.
- For the frosting, melt butter in a heavy saucepan over medium heat; cook, stirring occasionally, until butter begins to turn golden brown and smells nutty, 15 to 20 minutes. Transfer butter to a bowl; cool for 10 minutes.
- Whisk in honey and vanilla. Whisk in powdered sugar until smooth, adding water, 1 teaspoon at a time, until desired consistency. The frosting will look separated but will come together with whisking in water a little at a time.
- Immediately top cooled cake with the frosting and garnish with additional dark chocolate.
Enjoy baking this delightful Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting, and share it with your loved ones for a memorable dessert experience!
