This triple chocolate loaf cake is designed to make the most of leftover Easter egg chocolate, transforming it into a rich, cocoa-forward dessert with a soft crumb and a molten center. Using air fryer baking, it delivers consistent results without relying on a conventional oven.
The recipe balances cocoa powder, melted chocolate, and a Nutella core for depth and contrast, while a smooth ganache—also made with Easter egg chocolate—adds a glossy finish and locks in moisture. It’s a practical and refined way to repurpose seasonal chocolate into a structured, bakery-style loaf.
Try it: Air Fryer Chocolate Palmiers with Pistachio Crunch
Triple Chocolate Air Fryer Loaf Cake
Ingredients
Equipment
Method
- Melt the butter and let it cool slightly. Whisk eggs and sugar until pale and fluffy.
- Add melted butter and yogurt, mixing until smooth.
- Sift flour, cocoa powder, and baking powder together and fold into the batter gradually.
- Pour half of the batter into a loaf pan, add Nutella in the center, then cover with remaining batter.
- Preheat air fryer to 400°F (200°C) for 3 minutes. Bake at 355°F (180°C) for 15–18 minutes.
- Let the cake cool slightly before removing from the pan.
- Heat cream, pour over chopped Easter egg chocolate, and stir to make ganache.
- Pour ganache over cooled cake and let it set before serving.
Extra Tips
Any type of Easter egg chocolate—milk, dark, or a mix—can be used for the ganache, adjusting sweetness accordingly.
Do not overbake to maintain a moist crumb that contrasts with the ganache.
If needed, rotate the pan halfway through cooking for even baking.
For a more defined center, chill the Nutella before adding it to the batter.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
