Sift maida with cocoa powder, baking soda and baking powder. Keep it aside.

Beat Milk Maid for 4–5 minutes till it turns light and fluffy. You will observe a lot of bubbles after 30 seconds of switching off the beater. Gradually add sugar and again beat for 4–5 minutes till dirtiness of sugar reduces. Add oil. Blend without switching on beater till oil merges partially. Then switch on the beater and beat well to make a homogeneous mixture.

Add flour and soda alternatively in 2–3 rounds. After every addition, beat the ingredients slowly. Repeat this process thrice. Before the last addition, clear the walls of the bowl using a spatula and then beat at speed 1 only till the mixture becomes smooth and uniform and attains a thick pouring ribbon consistency. Put the mixture in a greased and lined round cake tin.

Pre-heat Air Fryer for 5 minutes. Keep the cake tin in the fry basket and close it properly. Keep Air Fryer at 140°C for 25–30 minutes. After 5 minutes, de-mould the cake and let it cool completely. Cover the cake with aluminum foil and store in the fridge.