Chocolate Cake with Hazelnut Coffee Glaze

This recipe is from Air Fryer Delights by Teresa Finney.

The chocolate and coffee flavor pairing is a classic for good reason. In this cake, we’re using a glaze in lieu of a buttercream just to switch it up. Feel free to substitute for your favorite coffee buttercream if you just can’t resist, though.

Yield: one 6-inch round cake | Prep time: 15 minutes | Cook time: 14 minutes

2⁄3 cup all-purpose flour
1⁄3 cup plus 2 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1 large egg, at room temperature

1⁄3 cup plus 1 tablespoon buttermilk, at room temperature
2 tablespoons warm brewed coffee
3⁄4 teaspoon vegetable oil
1⁄2 teaspoon vanilla extract

Hazelnut Coffee Glaze:
1⁄2 cup confectioners’ sugar
1⁄2 tablespoon cold-brew coffee
1⁄2 tablespoon hazelnut coffee creamer

To make the cake:
1. Preheat your air fryer to its appropriate cake setting, or 350°F.

2. Grease a 6-inch cake pan with cooking spray and line the bottom with parchment paper.

3. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt to combine.

4. In a 2-cup liquid measuring cup, crack in the egg. Next, pour in the buttermilk, brewed coffee, vegetable oil, and vanilla extract. Whisk thoroughly to combine.

5. Pour the egg mixture into the flour mixture and whisk until all lumps have been removed.

6. Pour the batter into the prepared cake pan and bake in your air fryer for 14 minutes, or until a toothpick inserted into the center of the cake has come out mostly free of crumbs.

7. Let cool completely on a cooling rack before pouring the glaze over.

To make the coffee glaze:

1. Whisk together the confectioners’ sugar, cold-brew coffee, and hazelnut coffee creamer in a medium bowl until smooth and you’ve reached your desired glaze consistency.

2. Set a baking sheet under the cooling rack and drizzle the glaze over the cake, making sure to cover the sides. Serve immediately.