You will need a 20cm solid base cake tin, greased well with softened butter. The air fryer accessory tin with handle is ideal. Serves 8, delicious cake with crème fraiche, or cream.
The cake keeps well, in an air-tight tin, in a cool place for up to 4 days.
Ingredients
75g self-raising flour
25g cocoa powder
½ Tsp baking powder
2 large eggs
1 Tbsp. milk
100g softened butter
100g golden caster sugar
60g roasted walnuts, see intro
20g dark chocolate, roughly chopped, I like Bourneville
Method
1. In a large size mixing bowl, sieve the flour, cocoa powder, and baking powder together. Add butter, caster sugar, eggs, and milk, to the bowl.
2. Using a handheld electric mixer, beat ingredients together, to combine. Continue to beat for 1 minute, until light and fluffy.
3. Fold in all but 1 tablespoon of the chopped walnuts.
4. Turn mixture into prepared tin. Level surface. Top with remaining nuts and the chopped chocolate, sprinkling them evenly over. Carefully put tin into air-fryer basket.
5. Air-fry at 150C for 25 minutes, until risen and golden on top. Remove from air-fryer and allow to cool in the tin for 10 minutes, before turning out onto cooling rack.
6. Eat warm, or leave to cool completely and serve cold.
7. Enjoy with cream or crème fraiche.