CHOCOLATE CAKE with CARAMEL

PREPARATION: 30 MINUTES / COOLING: 1-2 HOURS / BAKING: 25-30 MINUTES (ON THE RACK) OR 1¼ HOURS (IN THE BASKET)

CAKE

750ml (3c) cake flour

125ml (½c) cocoa powder

10ml (2t) bicarbonate of soda

2,5ml (½t) salt

375ml (1½c) sugar

160ml (²⁄³c) oil

30ml (2T) white vinegar

10ml (2T) vanilla essence

30ml (2T) strong instant coffee, dissolved in 125ml (½c) hot water

375ml (1½c) cold water

TO FINISH

1 can (360g) caramel treat

decoration of your choice

Line 3 cake tins that fit in the air fryer basket or on the rack with baking paper and grease well with nonstick spray. Heat the air fryer to 180°C.

1 Cake Sift the cake flour, cocoa powder, bicarbonate of soda and salt together in a large mixing bowl. Mix in the sugar and make a well in the middle.

2 Mix the rest of the cake ingredients and pour into the well in the dry ingredients. Mix until the batter is smooth and without lumps.

3 Divide the batter between the cake tins.

4 In an air fryer with a rack Put a cake tin on each rack and air-fry for 15 minutes. Switch the cake tins around and air-fry for another 10-15 minutes until the cakes are ready and a testing skewer inserted into the middle comes out clean.

In an air fryer with a basket Put one of the cake tins in the middle of the basket and airfry for 20-25 minutes until the cake is ready and a testing skewer inserted into the middle comes out clean. Repeat with the rest of the cake layers.

5 Leave the cakes to cool in the tins for 5 minutes, then carefully transfer to a wire rack to cool down completely.

6 To finish Beat the caramel until smooth and without lumps. Spread a third of the caramel over one of the cakes. Add another layer of cake, and spread a third of the caramel on the second cake. Then add the last layer and spread the remaining caramel over it. 7 Decorate the cake with edible flowers or other decorations of your choice.