Chocolate Volcano Cake

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


  • 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


  1. Preheat oven to 350 degrees. Spray the inside of a Bundt pan and set aside.
  2. In a large bowl, sift together the flour, cocoa powder, instant coffee, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. Allow the cake to cool for 10 minutes, then invert the cake onto a cooling rack.
  6. 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.
  7. 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.