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Air Fryer Chocolate Bundt Cake with Ganache

Air Fryer Chocolate Bundt Cake is an amazingly dense and moist cake that cooks in under 30 minutes that’s then covered in an indulgent chocolate ganache!

  • Prep10 min
  • Cook28 min
  • Total38 min
  • Yield6 people
  • Calories422

Ingredients Steps Notes

Air Fryer Chocolate Bundt Cake with Ganache
Close up photo of a chocolate bundt cake topped with ganache.

Homemade Chocolate Cake

This Air Fryer Chocolate Cake looks super decadent with its bundt shape and smooth Chocolate Ganache coating that’s topped with chocolate sprinkles! It doesn’t stop at its appearance though, this cake is super rich in chocolaty flavor that any chocolate lover will appreciate!

Making a chocolate cake from scratch doesn’t get easier than this recipe which uses mostly ingredients you likely already have. It’s then quick to come together with just 10 minutes of prep time before cooking in under 30 minutes!

Air fryer chocolate cake on a white cake stand with raspberries in a bowl to the side.

WOW! I am so happy I found this recipe but I would have never thought to make a cake in my air fryer ( I just got one a few weeks ago). Well this cake was amazing! I will definitely make it again!

– Heather Rose

Air Fryer Chocolate Cake Ingredients

This cake uses pantry staples like flour, unsweetened cocoa powder, baking soda, sea salt, vanilla extract, and light brown sugar. You’ll also need unsalted butter, eggs, a semi-sweet chocolate baking bar, and sour cream.

To make the ganache that covers this cake use a semi-sweet chocolate baking bar and heavy whipping cream! Finish this dessert off by garnishing it with chocolate sprinkles!

Overhead photo of ingredients used to make chocolate cake.

How To Make Chocolate Bundt Cake In An Air Fryer

  1. Prepare by greasing a bundt pan with cooking spray and setting it aside. Then whisk together the flour, cocoa powder, baking soda, and salt and set aside as well.
  2. Cream together the butter and brown sugar using a hand mixer until it has a slightly crumbly texture. Add in the eggs one at a time until fully combined and then mix in the vanilla.
  3. Melt the chocolate then whisk in the sour cream, mixing the two thoroughly together.
  4. Combine half of the flour mixture with the egg mixture, then stir in half of the chocolate mixture. Repeat with the remaining flour mixture and chocolate mixture.
  5. Pour the batter evenly into the bundt pan and smooth out the top before placing it in the air fryer basket. Bake the cake in the preheated air fryer until a toothpick inserted into the center of the cake comes out clean.
  6. Cool the chocolate cake in the pan, then invert the pan to release it. Place it on a wire rack to let it finish cooling completely.
Step-by-step photo collage showing how to make chocolate cake in the air fryer.

How To Make The Ganache

  1. Chop up the chocolate and place it in a heatproof bowl.
  2. Add the cream to a small saucepot, heating until the first bubbles pop up to the surface. Then pour the cream over the chopped up chocolate and let it sit.
  3. Whisk the ganache until it’s smooth. Allow it to cool on the counter until it’s thickened but still pourable.
  4. Pour the ganache over the chocolate bundt cake and decorate it with sprinkles. Enjoy!
Step-by-step photo collage showing how to make chocolate ganache.

How To Melt Baking Chocolate

Put the chocolate in a microwave-safe bowl and microwave it at 15-second intervals, stirring in between each round. Then let the melted chocolate sit on the counter for about 5 minutes before mixing in the sour cream.

You can also melt the chocolate using a double boiler on the stove.

Make This Air Fryer Bundt Cake Ahead Of Time

You can make this cake a day or two in advance as long it’s wrapped tightly in plastic wrap. I’d recommend waiting to make and pour the ganache over the top of it until you’re ready to serve it!

A slice of air fryer chocolate cake on a white plate on a blue napkin garnished with raspberries.

Here are more chocolate cake recipes to try for your next rich, chocolatey craving!

Steps

  1. Grease a 3-cup bundt pan well with baking spray and set aside.

  2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt and set aside.

  3. In a medium-sized bowl cream together the butter and brown sugar with a hand mixer. The mixture will not be completely smooth, but instead, have a slightly crumbly texture.

  4. Add in the eggs one at a time until fully combined. Then add in the vanilla and mix until combined, scrape down the sides of the bowl.

  5. In a small bowl, whisk together the melted chocolate1 and the sour cream.

  6. Add half of the flour mixture to the egg mixture until incorporated then add half of the sour cream/chocolate mixture and mix until combined. Scrape down the sides of the bowl then repeat with the remaining flour mixture and sour cream mixture.

  7. Add the batter evenly into the bundt pan and smooth out the top.

  8. Preheat the air fryer to 320°F. Place the bundt pan in the air fryer basket and cook for 14 minutes. Rotate 180° and air fry for an additional 10 to 14 minutes2 or until a toothpick inserted into the center comes out clean.

  9. Let the bundt cool in the pan for 10 minutes, invert the pan to release the cake, and let cool completely on a wire rack.

  10. Once the bundt is cool, make the ganache glaze by adding the finely chopped chocolate to a heatproof bowl.

  11. Add the cream to a small saucepot over medium-low heat and bring it to scalding or just when the first bubbles pop up to the surface. The temperature of the cream will be 160°-170°F. Pour the cream over the chopped chocolate and let it sit for 5 minutes.

  12. Whisk the ganache until it is smooth. Let it cool on the counter until it is thickened but still pourable, about 5 to 10 minutes.

  13. Pour the ganache over the bundt cake. Decorate with sprinkles if desired. Serve as is or with fresh whipped cream and berries on the side.

Notes

  1. To melt the chocolate you can put it in a microwave-safe bowl and microwave it at 15-second intervals, stirring in between until melted. Let the mixture sit on the counter for about 5 minutes before mixing with the sour cream. You can also melt the chocolate over a double boiler. You can use whatever chocolate you like for the melted chocolate but I suggest using semi-sweet. The cake is not overly sweetened this way and pairs perfectly with the ganache and whipped cream.
  2. Do not overcook. It is very moist but I suggest checking the doneness of the cake at the second rotation around 10 minutes and then checking every additional minute so the cake will not become overdone. Air fryer cakes I have come to find out will not be ready one minute and then overdone super quick!
  3. The texture of this cake is that of other bundts, dense but not as heavy as a pound cake texture.

Nutrition

  • Calories422
  • Carbs48g
  • Protein5g
  • Fat25g
  • Saturated fat14g
  • Fiber3g
  • Sugar34g
  • Sodium119mg

Estimates per serving, when a serving size is listed.

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