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Desserts | Sweets | Chocolate Air Fryer: Multi Zone Steam Recipes Air Fryer

Light and fluffy celebration traybake with rich chocolate buttercream made in an air fryer using steam fry. Perfect party cake ready in 60 minutes. Baking this cake on the steam fry setting allows the cake to rise uniformly and gives a light airy texture to the sponge. Don’t worry if the top looks pale, you are covering it in our delicious frosting.

For this recipe, you'll need an 8” x “8, 20 x 20 cm square cake tin, lined with parchment paper; and Sunbeam Multi Zone Steam Air Fryer.

You will need:

  • 175g softened butter
  • 175g golden caster sugar
  • 175g self-raising flour
  • 3 large eggs
  • 1 ½ tsp vanilla extract
  • 2 tbsp milk

To finish – Chocolate Buttercream, sugar strands or dark and white chocolate shavings.

Chocolate Buttercream

  • 3 tbsp good quality cocoa powder
  • 45ml boiling water
  • 170g dark chocolate, 55–65% cocoa,
  • 150g softened butter
  • 160g icing sugar sifted
  • 4 tbsp sour cream (room temp)

 

Let's make it:

Step 1:

Cream the butter and sugar together until light and fluffy, approx 3 minutes.

Step 2:

Whisk in the eggs 1 at a time, mixing well between each addition.

Step 3:

Add the vanilla extract.

Step 4:

Fold in the flour and milk gently, until the batter is smooth.

Step 5:

Spoon into your prepared tin. Cover the top tightly with some foil.

Step 6:

Remove your divider from your Multi Zone Steam Air Fryer. Ensure you have filled the water tank.

Step 7:

Place the large black roasting tray on the bottom of the oven and the large mesh tray fitted into the bottom rung.

Step 8:

Place your cake into the oven and select Steam Fry, 170°C, 60 mins.

Step 9:

Once the time has elapsed, remove the cake, placing on a cooling rack for 10 minutes.

Step 10:

Once cool enough to handle, turn out onto the rack to fully cool.

Chocolate Buttercream
Step 1:

Place the cocoa into a heatproof cup, add the boiling water and mix to a smooth paste, set aside to cool.

Step 2:

Melt and cool the dark chocolate.

Step 3:

Whisk the softened butter until light and creamy, add the icing sugar and whisk well.

Step 4:

Add the extract, melted chocolate, and sour cream and whisk to combine.

Step 5:

Add the remaining chocolate and cream whisking till combined.

Step 6:

Place into the fridge if this needs firming before swirling or piping. Decorate with some sugar strands or shaved white and dark chocolate.