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Lancewood Air Fryer Chocolate Cake
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Lancewood Air Fryer Chocolate Cake

Ingredients

Cake:

120 g cake flour
125 ml cocoa powder , unsweetened 
2.5 ml baking powder
2.5 ml bicarbonate of soda
A pinch of salt
2 large egg(s)
125 ml canola oil
125 ml LANCEWOOD® Low Fat Chocolate Chip Yoghurt  or Double Cream Vanilla Yoghurt
5 ml vanilla essence
250 ml castor sugar
90 ml boiling water

Ganache topping:

80 g milk chocolate
45 ml cream , warm

To finish:

chocolate shavings  or curls

Method

Preheat the air fryer to 160°C or if using an oven to 180°C. Line the bottom and sides of a 20 cm in diameter cake pan with baking paper and set aside.

Cake:
Using a large bowl, sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt together.

In a separate bowl, beat the eggs, oil, yoghurt, vanilla essence and castor sugar together.

Add the wet mixture to the flour mixture a little at a time and and mix in until just combined.

Add the boiling water and mix to a smooth thin batter, taking care not to over mix.

Pour into the prepared pan. Cover with foil and pierce the foil a few times with a wooden skewer to allow for steam to escape.

Air fryer:
Place the cake pan in the basket of the air fryer.

Bake for 50 – 55 minutes or until a skewer inserted comes out clean.

Leave to cool in the pan for 10 minutes.

Turn out on a wire rack and leave to cool completely.

Oven:
Place the cake pan in the oven and bake for 40 – 45 minutes or until a skewer inserted comes out clean.

Ganache topping:
Melt the chocolate and mix in the warm cream until the mixture becomes smooth.

Spread the ganache topping over the cake. Top with chocolate curls.

HINTS & TIPS:
Air fryer cooking times are a guideline as temperatures may vary. Please adapt cooking time accordingly.

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