This Soft Cocoa and Chocolate Cake offers a fantastic way to make use of any leftover Easter chocolate. Combining the wholesome goodness of oat flour with the rich, indulgent flavor of cocoa and melted chocolate pieces, this cake is both a treat for the taste buds and a clever use of holiday extras. Light and fluffy, yet rich in flavor, this cake is sure to become a new favorite in your dessert repertoire.
Why You'll Love This: The cake is moist and airy thanks to the combination of yogurt and a light oil, with maple syrup providing a subtle sweetness that complements the bold cocoa and rich chocolate chunks. The oat flour makes it a slightly healthier option, adding a gentle, nutty flavor that pairs wonderfully with the chocolate. This recipe is an excellent example of how simple ingredients, when combined thoughtfully, can create a delicious and satisfying dessert.
Perfect Occasion: This Cocoa and Chocolate Cake is perfect for casual gatherings, post-Easter family treats, or simply as a delightful dessert to use up extra chocolate from any occasion. It's also great for baking with children, allowing them to help chop the chocolate and mix the batter.
Decoration Tips: Once baked and cooled, dust the top of the cake with powdered sugar or more cocoa powder for a simple yet elegant finish. For a more decadent touch, drizzle melted chocolate over the top or serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- For the cake:
- 120g oat flour
- 8g baking powder
- 30g cocoa powder
- 125g yogurt
- 100ml milk
- 50ml vegetable oil
- 90ml maple syrup
- 1 egg
- A pinch of salt
- 60g leftover Easter chocolate, chopped
- Prep Work: Preheat your air fryer to 160°C (320°F) or oven to 180°C (356°F) if using. Grease a 15x15 cm cake pan lightly with oil.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, milk, oil, maple syrup, yogurt, and a pinch of salt until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Sift the oat flour, baking powder, and cocoa powder into the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the cake tough.
- Add Chocolate: Fold in the chopped chocolate pieces into the batter, ensuring they are evenly distributed.
- Bake the Cake: Pour the batter into the prepared cake pan. Cook in the air fryer for about 20 minutes or in the oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy this delightful Soft Cocoa and Chocolate Cake as a sweet ending to any meal, or as a satisfying way to use up holiday chocolate in a deliciously creative fashion!