Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting Recipe

Cook Time: 25 minutes

Mini Dark Chocolate Cake

Ingredients

• Cooking spray
• 1/4 cup flour, plus more for dusting cake pan
• 3 tablespoons unsweetened Dutch process cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons low-fat buttermilk
• 3 tablespoons unsweetened applesauce
• 4 1/2 teaspoons canola oil
• 1 teaspoon instant espresso coffee powder
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup sugar
• 1 ounce dark chocolate, chopped, plus more for garnish

Brown Butter Frosting

• 5 tablespoons butter
• 2 tablespoons honey
• 3/4 cup powdered sugar
• 2 teaspoons water (or as needed)

Directions

1. Preheat the air fryer to 320F (160C). Coat a 6-inch cake pan with cooking spray. Line the bottom with parchment paper and dust with 2 tablespoons of flour, tapping out any excess.
2. In a small bowl, whisk together 1/4 cup flour, cocoa powder, baking powder, baking soda, and salt.
3. In another small bowl, whisk together the buttermilk, applesauce, canola oil, espresso powder, and vanilla extract.
4. In a third bowl, beat the egg with an electric mixer on low speed. Gradually add the sugar. Increase the speed to high and continue beating for about 2 minutes until the mixture is thick and pale.
5. Alternately fold in the flour mixture and buttermilk mixture into the egg mixture with a rubber spatula. Stir in the dark chocolate once all ingredients are incorporated.
6. Pour the batter into the prepared cake pan. Place the pan in the air fryer basket and cook for about 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan on a wire rack for 10 minutes. Then, remove the cake from the pan and allow it to cool completely on the rack.
8. For the frosting, melt the butter in a heavy saucepan over medium heat. Stir occasionally and cook for 15 to 20 minutes, or until the butter turns golden brown and releases a nutty aroma.
9. Transfer the browned butter to a bowl and let it cool for 10 minutes. Whisk in the honey and vanilla extract.
10. Whisk in the powdered sugar until smooth, adding water 1 teaspoon at a time until you achieve the desired consistency. The frosting may appear separated at first, but it will come together as you whisk in the water.
11. Once the cake is fully cooled, spread the frosting on top and garnish with additional dark chocolate.

Nutrition Facts (per serving)

Calories	331
Total Fat	16g (20% DV)
Saturated Fat	8g (38% DV)
Cholesterol	57mg (19% DV)
Sodium	286mg (12% DV)
Total Carbohydrates	46g (17% DV)
Dietary Fiber	1g (4% DV)
Total Sugars	39g
Protein	3g (5% DV)
Vitamin C	2mg (2% DV)
Calcium	44mg (3% DV)
Iron	2mg (10% DV)
Potassium	75mg (2% DV)

The Story Behind the Mini Dark Chocolate Cake with Brown Butter Frosting

The mini dark chocolate cake paired with rich brown butter frosting is a modern twist on the classic chocolate cake that has delighted dessert lovers for centuries. Chocolate cakes originated in Europe in the 18th century when cocoa became more widely available, and over time, bakers began experimenting with variations that emphasized intense chocolate flavors. The addition of brown butter frosting is a nod to French patisserie traditions, where browning butter is used to enhance nutty, caramelized notes, giving desserts a deeper and more sophisticated taste profile.

Regional Characteristics

While this cake is categorized as American, its flavor profile combines influences from multiple regions. The use of Dutch-processed cocoa powder reflects European baking preferences for smoother, less acidic chocolate. Brown butter frosting is widely popular in French and American baking, particularly in regions like New England and California where artisanal desserts are highly celebrated. The air fryer method, however, is distinctly modern and globally inspired, making this dessert an intersection of traditional European techniques and contemporary American convenience cooking.

How It Differs from Similar Desserts

This mini cake stands out from typical chocolate cakes in several ways. First, its sizesmall and personalmakes it more indulgent yet manageable, unlike standard layered cakes. Second, the use of brown butter frosting introduces a nutty complexity absent in simple buttercream or ganache. Finally, cooking in an air fryer ensures a tender crumb without the need for a conventional oven, giving it a slightly crisp exterior while maintaining a moist interior. These subtle differences make it unique among chocolate desserts.

Where Youll Typically Find It

Mini dark chocolate cakes with brown butter frosting are often served in cafs, boutique bakeries, and fine dining establishments. They are particularly popular at celebrations where single-serving portions are preferred, such as intimate dinner parties or afternoon tea gatherings. Home bakers also enjoy them for their convenience, especially in small kitchens where an air fryer is easier to use than a full-sized oven. Their elegant presentation makes them suitable for special occasions or simply as a luxurious everyday treat.

Fun Facts About This Dessert

• Brown butter, or beurre noisette in French, was historically used to add depth to pastries and sauces before becoming a popular frosting base.
• The air fryer technique for cakes is relatively new, gaining popularity in the 2020s as a way to create perfectly baked desserts without heating the whole kitchen.
• Mini cakes are part of a growing trend in portion-controlled desserts, aligning with modern lifestyles that emphasize indulgence without excess.
• Adding a small amount of espresso powder to chocolate intensifies the cocoa flavor without creating a noticeable coffee taste.
• This dessert combines traditional baking flavors with contemporary cooking methods, showcasing how culinary innovation can elevate even a simple chocolate cake.

FAQ about Air Fryer Mini Dark Chocolate Cake with Brown Butter Frosting Recipe