Air fryer recipe · Desserts & Bakes
Air-Fryer Chocolate Mug Cake
A single warm mug of fudgy chocolate cake ready before your tea cools.
- 12 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 300kcal
- 4.1 gprotein
- 34.0 gcarbs
- 16.6 gfat
- 0.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour4 tbsp
- Cocoa powder2 tbsp
- Sugar3 tbsp
- Milk5 tbsp
- Oil2 tbsp
- Baking powder1/4 tsp
Method
Mix the dry base
In an oven-safe mug, whisk together the flour, cocoa, sugar and baking powder until no streaks remain. Breaking up any cocoa lumps now keeps the finished cake smooth instead of bitter and patchy.
Add the wet
Pour in the milk and oil and stir briskly with a fork until you have a glossy, lump-free batter. Scrape the bottom corners of the mug where dry flour likes to hide.
Rest and settle
Let the batter sit for two minutes so the flour hydrates and the rise becomes even. Tap the mug gently on the counter to release trapped air bubbles.
Preheat the basket
Run the air fryer empty for two minutes so the chamber is hot when the mug goes in. A preheated basket gives the cake an immediate lift instead of a dense start.
Air-fry the mug cake
Place the mug in the basket and air-fry at 180C for 12 minutes until the top springs back when pressed. Let it cool for two minutes before the first molten spoonful.
