CHOCOLATE CARAMEL PEPPERMINT CRISP CAKE

Everyone will love this rich, dark chocolate cake topped with caramel and Peppermint Crisp. You can make half the quantity if you need a smaller, single-layer cake. Makes: 2 x 15-cm round cakes Preparation time: 30 minutes

Air fryer temperature: 160°C Cooking time: about 35 minutes per layer

Ingredients

80g (240ml) cocoa powder

2ml bicarbonate of soda

4 large eggs

370g (420ml) brown sugar

180ml sunflower oil

200g (370ml) self-raising flour

360g can caramel treat

1 Peppermint Crisp chocolate bar, crushed

Method

Put the cocoa powder into a bowl and add 200ml boiling water. Stir until smooth. Add the bicarbonate of soda and stir well. Set aside to cool.

Beat the eggs, sugar and oil together and then stir in the flour and the cocoa mixture. Grease and line two 15cm round cake tins.

Divide the batter equally between the tins. (You can also use two 15 x 20cm rectangular aluminium containers if you would like a tray bake.)

Preheat the air fryer to 160°C. Place one tin into the basket of the air fryer and cook for 30-35 minutes.

To test, a skewer inserted should come out clean.

Remove from the air fryer and cool on a baking rack. Cook the remaining batter and then cool.

Once the cakes are cool, trim the tops so they are flatter. Sandwich together with caramel.

Top with the remaining caramel and sprinkle with crushed Peppermint Crisp. Store in an airtight container. – All recipes from Louisa Holst’s ‘The South African Air Fryer Cookbook’, published by Human & Rousseau and available from all good book stores.