ERUPTING VOLCANO CAKE
Chocolate volcano cake with hard candy lava and erupting marshmallow fluff®. You can do almost anything to decorate this cake. Be creative according to your time and energy!
Provided by buffet1
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h48m
Yield 20
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 angel food cake pan for the base cake layer and 1 fluted tube pan (such as Bundt®) for the top cake layer.
- Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make base cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
- Combine 1 cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl to make top cake layer. Beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
- Bake cakes in the preheated oven until toothpicks inserted into the centers come out clean, 40 to 45 minutes. Cool in pans, about 5 minutes. Invert onto wire racks.
- Sift confectioners' sugar and cocoa powder together in a large bowl.
- Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
- Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
- Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
- Line a baking sheet with aluminum foil.
- Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
- Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
- Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until marshmallow lava is melted and even in color, 3 to 5 minutes.
- Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.
Nutrition Facts : Calories 619.8 calories, Carbohydrate 85.9 g, Cholesterol 115.5 mg, Fat 31.7 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 16.1 g, Sodium 592.7 mg, Sugar 58.9 g
VOLCANO CAKE
Provided by Sandra Lee
Categories dessert
Time 1h10m
Yield 18 to 24 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside.
- Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
- Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
- To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
- Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
- Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
- To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
- For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke.
PAULA'S VOLCANO CAKE
This decadent chocolate cake is perfect for a special occasion.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- For the cream mixture:
- Beat ingredients (the softened cream cheese, 1 stick butter and sugar) together with an electric mixer. Set aside until ready to use.
- Cake:
- Preheat oven to 350 °F. Grease a 13 by 9 by 2-inch cake pan.
- Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
- Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
- For the glaze:
- In a small saucepan, melt the 4 tablespoons of butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioner's sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.
CHEF MOMMIE'S VOLCANO CAKE
My PAC "Mom" had a birthday this wk (Chef Mommie). After looking at her birthday cake in the Photo Forum, I decided this recipe was just perfect for her next birthday. It doesn't have donuts as an ingredient, but I think she'll forgive me for not being able to find another donut cake for her. (Time to prepare & bake the cake is not included)
Provided by twissis
Categories Dessert
Time 5m
Yield 12 Cake Wedges, 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare chocolate cake mix according to pkg directions & bake in a bundt pan sprayed w/PAM. (Pls Note: Actual cake ingredients may vary from those listed above as they were shown to fulfill the editing process).
- Invert cake onto serving platter, allow to cool completely & package it up to take to work w/you the next dy.
- When ready to share your cake at work, fill center hole w/scoops of ice cream. Top w/cherry pie filling (lava), drizzle some of it down the sides of the cake & give everyone a spoon.
- NOTE: For anyone who may opt to make this cake for reasons other than sharing your birthday cake w/co-workers, feel free to amend the prep as desired. :-).
Nutrition Facts : Calories 293.5, Fat 12.1, SaturatedFat 2.3, Cholesterol 35.2, Sodium 375.8, Carbohydrate 45.3, Fiber 1.3, Sugar 16.5, Protein 3.8
CHOCOLATE LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
EASY VOLCANO CAKE
Decorate a towering chocolate sponge with sweets and molten toffee 'lava' to create a dazzling children's treat
Provided by Valerie Barrett
Categories Dessert
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C fan/gas 4. Grease and base line an 18cm round cake tin, a 800-900ml oven proof (Pyrex) bowl and a 1.2 litre oven proof bowl.
- Put the butter, 300g of the sugar, eggs, flour and milk into a large bowl and beat well until light and creamy. Spread just under half the mixture in the cake tin.
- Take just under half of the remaining mixture and put into a bowl and colour deep red with food colouring. Put 3-4 small spoonfuls of red cake mix onto the mixture in the cake tin. Using the handle of a teaspoon pull the red mix through to give a marbled effect.
- Using the remaining plain and red cake mix place spoonfuls in a random fashion in the two prepared bowls. Again use the teaspoon handle to give a marbled effect.
- Bake in the oven for about 30 mins for the small bowl, about 35 mins for the medium and 50-60 mins for the cake tin. The mixture is cooked when firm to the touch and when a skewer inserted into the centre comes out clean.
- When the cakes are cold trim off any peaks that have formed. Place the round cake on a large cake board. Cut three small 'v' shapes on the edge of the cake, to make an uneven shape for the volcano base. Spread a little apricot glaze all over the cake and place the larger bowl cake, rounded side up, on top. Brush with apricot glaze and place the remaining cake, rounded side up, on top. Cut a small hollow in the top of this cake (to represent the 'mouth' of the volcano) and then brush the cake with apricot glaze.
- Roll out the marzipan to a large circle to cover the cake. It can be quite a rough shape. Lift it onto the cake and drape in a random fashion in the nooks and crannies to make a volcano shape.
- Melt the chocolate in a microwave or in a bowl over a pan of hot water. Using a pastry brush, paint the volcano with chocolate. Attach chunks of chocolate, popcorn etc with melted chocolate. Add the dinosaurs. Drizzle any remaining chocolate over the volcano in a random fashion.
- To make the lava put the remaining 50g sugar into a small non-stick frying pan. Heat gently without stirring until the sugar has melted but is still clear. Lightly oil a metal baking sheet. When the sugar is just turning light brown at the edge, remove from the heat and carefully stir in a little red paste food colouring. Using a teaspoon, drizzle lava shapes onto the prepared tray. Leave to cool completely.
- When cold, carefully lift the lava shapes and place in the top of the volcano. For extra effect use birthday candles, cake sparklers, or cake fountains.
Nutrition Facts : Calories 788 calories, Fat 38 grams fat, SaturatedFat 19.7 grams saturated fat, Carbohydrate 101.4 grams carbohydrates, Sugar 84.4 grams sugar, Fiber 2 grams fiber, Protein 9.8 grams protein, Sodium 0.8 milligram of sodium
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FREAKING AWESOME VOLCANO CAKE IN FIVE EASY STEPS
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- Assemble volcano cake supplies. You can get all of your supplies at the grocery store. Here’s a complete list: Three chocolate cake mixes. Two containers white frosting.
- Bake the cakes. Using one of the three cake mixes, bake an entire cake in a 9×13 pan according to the instructions on the package. With the second cake mix, bake it in a 10″ cake pan.
- Prep the ingredients. While your cakes are cooking, separate the white frosting into five different bowls. Then add green, red, yellow and blue into four of the bowls.
- Form the volcano cake. Place the 9×13 cake onto a cookie sheet and then place the 10″ cake onto on half of the 9×13 cake. It’s okay if the sides of the 10″ cake hang over a little bit.
- Decorate your cake. Frost the volcano with chocolate frosting. Then use the blue frosting to make a river and frost the remaining base of the cake with green frosting.
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