Make Chocolate Rum Puddle Cake in Your Air Fryer

I'm really sorry, but I didn't get good photos of this cake! It got eaten quickly. The cake is fast to make and even faster to eat! The little mini-cake is just right for dessert for four to six (or fewer) people. The Chocolate Rum Puddle Cake cake is a variation of a hot milk cake I made recently (see the site for the recipe) and includes no butter or oil in the cake batter. The cake makes up for that lack of fat with plenty of sweetness and a bit of rum--in the cake and the frosting. Why the name? Well, the cake looks a little "puddle-like," yes, but eating it is sublime. You'll turn into a puddle of happiness. Not really. But the cake is good, particularly spiked with rum. The cake also is very sweet, so you might want to serve it in small pieces. Then, of course, you can have two...

Make Chocolate Rum Puddle Cake in Your Air Fryer

Air Fryer Chocolate Rum Puddle Cake -- Makes a 6-inch Cake

2 large eggs

1/2 cup of dark brown sugar

1/8 teaspoon of salt

1/4 cup of hot milk (zap it in the microwave for 30-45 seconds until steaming)

2 tablespoons of cocoa powder

3 tablespoons of flour

1/2 teaspoon of baking powder

3 tablespoons of rum

Frosting

1 teaspoon of butter, melted

2 tablespoons of cocoa powder

3/4 cup of confectioners' sugar

2 tablespoons of milk

1/4 teaspoon of rum extract (use the extract rather than rum, which will be too weak to flavor the frosting)

Chopped nuts or sprinkles (optional)

Coat a 6 x 2-inch round cake pan with non-stick cooking spray. In a medium bowl or measure, whisk together the eggs, brown sugar, and salt. Add half of the milk. Whisk in the cocoa powder, flour, and baking powder, followed by the remaining milk. Whisk until just barely smooth (that means don't over-whisk). Pour the batter into the prepared pan. Put the pan in the basket of your air fryer, set the temperature at 300 and air fry the cake for 20-25 minutes or until a pick inserted in the center comes out with no wet batter attached. Let the cake cool for five minutes and then remove it from the pan. Drizzle the warm cake with the three tablespoons of rum, letting the rum sink into the cake before adding more. Let the cake cool a little while you make the frosting.

Mix the melted butter, cocoa powder, confectioners' sugar, and a tablespoon of milk together. Add the remaining tablespoon of milk, a little at a time, then microwave the mixture for about 30 seconds or until hot. Stir the frosting until it's smooth, then add the rum extract. Pour the frosting on top of the cake (the cake should still be a bit warm, and the frosting will "puddle" over as well as sink into the cake, but that's the point). Decorate the top of the cake, if you'd like, with chopped nuts or sprinkles. The frosting will harden up as the cake cools.

Make Chocolate Rum Puddle Cake in Your Air Fryer