FOOD
Chocolate Volcano Cake
This traditional chocolate bundt cake packs a rich, dark chocolate ganache surprise that's sure to please.
FOOD
Chocolate Volcano Cake
This traditional chocolate bundt cake packs a rich, dark chocolate ganache surprise that's sure to please.
Ingredients
Chocolate Volcano Cake
- 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
Chocolate Volcano Cake
- 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.
- 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.
Chocolate glaze
- In a double boiler or microwave, add the chocolate chips and heavy cream.
- Stir until well combined and smooth.