How I Made It in the Ninja
Here’s exactly how I baked this classic chocolate cake using the Ninja Foodi:
- Tin size: Small round cake tin (approx. 6-7 inches)
- Placement: Lower reversible rack, set in the “low” position
- Mode: Bake
- Temperature: 170°C (338°F)
- Time: 30 minutes
The result? A moist, rich, chocolatey delight with a slightly crisp edge and fluffy center. The Ninja’s even heat distribution really makes a difference. No burnt edges, no soggy bottoms—just a perfectly imperfect chocolate cake every time.
Why I’ll Keep Using the Ninja
Honestly, I didn’t expect the Ninja to outperform my oven. But after baking this cake three times in the Ninja and getting consistently better results, I’m hooked. The bake is more even, the texture is lighter, and the top gets this beautiful soft crackle that looks so rustic and inviting.
Plus, the Ninja is faster to preheat and easier to clean up. It’s perfect for smaller batches, and with energy prices these days, I appreciate the efficiency.
Final Thoughts: Wonky Cakes are the Best Cakes
There’s a certain charm to baking something that doesn’t look picture-perfect—but tastes absolutely divine. That’s the magic of a homemade chocolate cake. And when it comes with the rich history of a tried-and-true recipe and a new twist in your favorite kitchen gadget, it becomes even more special.
So if you’ve got a Ninja Foodi sitting on your countertop, I highly recommend giving this a try. Don’t worry if your cake turns out a little lopsided or imperfect—embrace the wonkiness. It’s the love, not the symmetry, that makes it taste so good.