Chocolate cake with fudge icing

INGREDIENTS 125g butter, softened 1 tsp vanilla extract ¾ cup (165g) castor sugar 2 eggs 1¼ cups (185g) self-raising flour ½ cup (50g) cocoa powder ½ cup milk 50g butter, chopped ¹/³ cup (75g) firmly packed brown sugar 1 tbsp milk 1 cup (160g) icing sugar 2 tbsp cocoa powder METHOD

1 Preheat a 7.3L capacity air fryer to 160°C for 5 minutes. Grease a deep 20cm round cake tin; line the base and sides with baking paper.

2 Beat the butter, vanilla, sugar, eggs, sifted flour, cocoa and milk in a large bowl with an electric mixer on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is smooth and paler in colour. Spoon the mixture into the tin. Cover the tin with a piece of greased foil.

3 Taking care, place the tin in the air fryer basket; cook for 1 hour until a skewer inserted into the centre of the cake comes out clean. Remove the tin from the air fryer basket.

Leave the cake in the tin for 10 minutes before turning out onto a wire rack and immediately turning over again so the top side is facing up.

4 Meanwhile, to make the fudge icing, stir the butter, brown sugar and milk in a small saucepan over low heat until the sugar dissolves. Remove the pan from the heat. Sift the icing sugar and cocoa into a small bowl; gradually whisk in the hot butter mixture until smooth. Cover the bowl. Refrigerate for 40 minutes or until the icing thickens.

5 Beat the icing with a wooden spoon until spreadable. Spread the top of the cooled cake with the fudge icing.