Chocolate Birthday Cake With Sprinkles
Chocolate Birthday Cake With Sprinkles
The Culinary Cartel
Chocolate Birthday Cake With Sprinkles
The Culinary Cartel
Prep Time:
15 mins
Cook Time:
28 mins
Servings:
12 servings
Ingredients
Cake
- 120g plain flour
- 40g cocoa powder
- 1tsp baking powder
- 3/4 tsp baking soda
- ½ tsp sea salt
- 200g brown sugar
- 1tsp espresso powder
- 125ml boiling water
- 130g buttermilk
- 60ml vegetable oil
- 1 large egg
- 1tsp vanilla extract
Icing
- 60g butter
- 65g cocoa powder
- 260g icing sugar
- 100ml milk
- 1tsp vanilla
- 1/2 tsp salt
- Sprinkles to finish
- 8 x 11 inch baking sheet with sides at least 1,5 inches high (or a similar suitably sized baking dish that fits your versazone)
Instructions
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Add the flour, cocoa, baking powder, baking soda and salt to a large mixing bowl, and mix well.
-
In a separate bowl, combine the sugar, espresso powder and boiling water, this allows the sugar to melt and the coffee to dissolve.
-
Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Gradually add the espresso mixture and mix until just combined. Pour the batter into a baking paper lined dish, and spread evenly.
-
Select Bake on your air fryer and set the temperature to 160C and time to 28 minutes. Allow the air fryer to pre heat.
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When prompted, add the cake tin to the air fryer draw and cook until a skewer in the centre comes out clean. Remove the cake from the VersaZone and allow to cool completely before icing.
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While the cake cooks, make the icing. Sift the cocoa powder and icing sugar to eliminate clumps, then add the milk, vanilla and salt and combine until smooth and creamy. Beat the icing with an electric mixer until light and fluffy.
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Spoon the icing over the cake, in an even layer, then cover with sprinkles to finish.
Notes
This cake is very moist, and keeps well for a few days in an airtight container. Perfect for sending to school or the office for a special occasion.
