CHOCOLATE caramel PEPPERMINT CRISP CAKE

MAKES: 2 X 15CM ROUND CAKES / PREPARATION TIME: 30 MINS / AIR FRYER TEMPERATURE: 160°C / COOKING TIME: 35 MINS PER LAYER

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.

◗ 80g cocoa powder

◗ 200ml boiling water

◗ 2ml bicarbonate of soda

◗ 4 large eggs

◗ 370g brown sugar

◗ 180ml (¾c) sunflower oil

◗ 200g self-raising flour

◗ 360g can caramel treat

◗ 1 Peppermint Crisp chocolate bar, crushed

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

2 Beat the eggs, sugar and oil together and then stir in the flour and the cocoa mixture.

3 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.)

4 Preheat the air fryer to 160°C. Place one tin into the basket of the air fryer and cook for 30-35 minutes. The cake is ready when a skewer inserted into the middle comes out clean.

5 Remove from the air fryer and leave cool on a baking rack. Repeat with the remaining batter.

6 Once the cakes are cool, trim the tops so they're flatter. Sandwich them together with caramel. Top with the remaining caramel and sprinkle with Peppermint Crisp.

THIS IS AN EDITED EXTRACT FROM THE SOUTH AFRICAN AIR FRYER COOKBOOK BY LOUISA HOLST. PUBLISHED BY HUMAN & ROUSSEAU. PICTURES: DONNA LEWIS. RECOMMENDED RETAIL PRICE R320. PRICE CORRECT AT THE TIME OF GOING TO PRINT AND SUBJECT TO CHANGE WITHOUT NOTICE.