Air Fryer Chocolate Birthday Cake with Sprinkles

You heard right, this birthday chocolate cake was done using the Vortex Versazone air fryer!!! 

This cake is very moist, and keeps well for a few days in an airtight container. Perfect for sending to school or the office for a special occasion.

Serves: 12  
Prep Time: 15 minutes  
Cook time: 28 minutes  
Total Time: < 40 - 45 minutes  
 
Ingredients:
Cake 
120g plain flour  40g cocoa powder1 tsp baking powder                                                                                                      
3/4 tsp baking soda 

½ tsp sea salt                                                                               

200g brown sugar      
1 tsp espresso powder                                      
125ml boiling water
130g buttermilk    60ml vegetable oil   

1 large egg                                                                                                                            
1 tsp vanilla extract                                 
 
Icing
60g butter
65g cocoa powder
260g icing sugar
100ml milk
1 tsp vanilla
1/2 tsp salt
Sprinkles to finish
 
8 x 11 inch baking sheet, with sides at least 1,5 inches high.
 
Method:

Add the flour, cocoa, baking powder, baking soda and salt to a large mixing bowl, and mix well.
In a separate bowl, combine the sugar, espresso powder and boiling water, this allows the sugar to melt and the coffee to dissolve. Add the buttermilk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined. Gradually add the espresso mixture and mix until just combined. Pour the batter into a baking paper lined dish, and spread evenly.
Select Bake on your air fryer and set the temperature to 160C and time to 28 minutes. Allow the air fryer to pre heat. When prompted, add the cake tin to the air fryer draw and cook until a skewer in the centre comes out clean. Remove the cake from the air fryer and allow to cool completely before icing. While the cake cooks, make the icing. Sift the cocoa powder and icing sugar to eliminate clumps, then add the milk, vanilla and salt and combine until smooth and creamy. Beat the icing with an electric mixer until light and fluffy.
Spoon the icing over the cake, in an even layer, then cover with sprinkles to finish.