5-Ingredient Celebration Cake

Grease a 7 3/4-inch round nonstick springform cake pan and line the base only with parchment paper.
Beat 4 eggs with an electric mixer on high speed for 10 minutes or until they triple in volume.
Place 7 ounces of Nutella and 2 tablespoons of boiling water in a microwave-safe bowl.
Microwave on high for 20 seconds, then whisk until smooth.
Preheat a 5-6-quart air fryer to 325°F for 3 minutes.
Whisk a quarter of the beaten egg into the melted Nutella until combined, then fold in 1/4 cup of flour.
Gently fold in the remaining beaten egg in two batches.
Pour this mixture into the cake pan.
Cover the pan with a piece of greased foil, then pierce the foil.
Place the cake pan in the basket of the air fryer and slide it back into the appliance.
Keep the temperature set at 325°F and set the timer for 30 minutes.
Cook until a skewer inserted into the center of the cake comes out clean.
Remove the cake pan from the basket.
Remove the foil and reserve it for the second cake.
Leave the cake in the pan for 15 minutes before turning it out onto a parchment paper-covered wire rack to cool completely.
Peel away the lining paper.
Repeat steps 1-7 to make a second cake.
Place the extra Nutella in a small bowl and stir in 1 1/2 tablespoons of boiling water to loosen it.
Spread half of the thinned Nutella over the top of one cake.
Place the second cake on top.
Spread the top of the cake with whipped cream and scatter it with raspberries.
Drizzle the remaining thinned Nutella over the top and dust with cocoa.

An undecorated cake will keep in an airtight container at room temperature for up to 3 days. Enjoy your celebration cake!

Recipe Category Airfryer / Cake / Pastry