You won't need to heat up the big oven to make this little cake that is just the right size for the weekend. Although the cake is small in size, it's big in taste. Moist and full of cocoa flavor, the cake also is light in texture, thanks to buttermilk in the batter (or use 1/3 cup of milk and 1/3 cup of yogurt if you don't have/can't find buttermilk). The crumble topping provides extra chocolate taste and crunch and makes a frosting unnecessary. Although the cake is great on its own, it makes an even more spectacular dessert with a scoop of vanilla ice cream alongside. Enjoy!
Air Fryer Chocolate Crumble Cake -- Serves 4-6
Cake Batter
1/2 cup of sugar
2 tablespoons of brown sugar
1 large egg
1/3 cup of canola oil
2/3 cup of buttermilk
1/3 cup of cocoa powder
1 teaspoon of vanilla
1/4 teaspoon of espresso powder
3/4 cup of flour
1 1/4 teaspoons of baking powder
1/4 teaspoon of salt
Crumble Topping
2 tablespoons of butter
2 tablespoons of flour
2 tablespoons of cocoa powder
2 tablespoons of brown sugar
2 tablespoons of sugar
2 tablespoons of oats (quick oats are fine)
1/4 teaspoon of espresso powder
In a bowl or 4-cup measure, whisk together the sugars, egg, oil, buttermilk, vanilla, cocoa powder, and espresso powder until well blended and you don't feel the gritty texture of the sugar. Whisk in the flour, baking powder, and salt until well blended. Spritz a 6-inch round cake pan (2-inches deep) with baking spray (or use non-stick cooking spray and sprinkle in some flour to coat the sides and bottom of the pan, tapping out the excess). Pour in the cake batter. In the same bowl or measure you used for the batter, combine all the crumble ingredients and mix them until the butter has melded into the other ingredients and you have some large and small crumbs. Sprinkle the crumbs, which will be dark, chocolate-brown, evenly on top of the cake batter. Spritz the top of the crumbs with non-stick cooking spray (this keeps them from blowing off the cupcake in the air fryer). Place the filled cake pan in the air fryer and cook the crumble at 320 degrees for about 35 minutes or until the crumble is dark, dark brown and a pick inserted in the center of the cake comes out with not wet batter attached. Let the cake cool 10 minutes before removing it from the pan.
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