food

Chocolate Volcano Cake

Name: Chocolate Volcano Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: Cooking spray; 2 cups all-purpose flour; 1 cup unsweetened cocoa; 1/2 teaspoon instant coffee powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 1/2 cup butter, room temperature; 3 large eggs, room temperature; 2 egg whites, room temperature; 2/3 cup milk; Chocolate glaze:; 2 1/2 cups milk chocolate chips; 1/2 cup heavy cream, room temperature; Powdered sugar

This traditional chocolate bundt cake packs a rich, dark chocolate ganache surprise that's sure to please.

Ingredients

Cooking spray
2 cups all-purpose flour
1 cup unsweetened cocoa
1/2 teaspoon instant coffee powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
2 egg whites, room temperature
2/3 cup milk
Chocolate glaze:
2 1/2 cups milk chocolate chips
1/2 cup heavy cream, room temperature
Powdered sugar

Steps

Preheat oven to 350 degrees. Spray the inside of a Bundt pan and set aside.
In a large bowl, sift together the flour, cocoa powder, instant coffee, baking soda and salt. Set aside.
In the bowl of a stand mixer, add the sugar and butter and cream together. Add egg whites, milk and eggs and mix on high speed until it’s a smooth and fluffy cream.
Add the dry mixture to the wet, one-third at a time, while still mixing. Beat until well blended. Add the batter to the Bundt pan and bake for 40 to 50 minutes or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes, then invert the cake onto a cooling rack.
While the cake cools, make the chocolate glaze. In a double boiler or microwave, add the chocolate chips and heavy cream. Stir until well combined and smooth.
Place the cake on a serving platter. Carefully pour the chocolate glaze into the middle of the cake. Fill until it just starts to pour over the sides. Top with powdered sugar.