CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Provided by Coppercloud
Categories Dessert
Time 31m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
- FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
- Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
- Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
- Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
Nutrition Facts : Calories 512.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 222.6, Sodium 85.5, Carbohydrate 60.5, Fiber 2, Sugar 54.4, Protein 7.3
CHOCOLATE VOLCANO LAVA CAKE COCKTAIL
Steps:
- Add the ice cream, vodka, chocolate liqueur and chocolate syrup to a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and toasted coconut.
CHOCOLATE VOLCANO CAKES
So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!
Provided by Nuttie Moo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
- Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
- Heat chocolate mixture until melted and set aside to cool slightly.
- Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
- On low speed gradually add the flour and then the chocolate/butter mixture.
- Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
- Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
- Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
- Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
- Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
- If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
VOLCANO CAKE RECIPE BY TASTY
This show-stopping volcano cake is perfect for a birthday party. Your guests will be in awe when you add the dry ice and water to the mason jar hidden inside of the cake. There are several steps that go into making this masterpiece, so save time by using box cake mix and store-bought frosting.
Provided by Tasty
Categories Desserts
Time 2h
Yield 20 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
- Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
- Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
- Bake the cakes according to the box instructions, 25-40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
- Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
- For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4-6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
- For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4-6 minutes, until melted into pools. Let cool completely.
- For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4-6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
- Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
- Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
- Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
- Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
- Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
- Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
- Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
- Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
- Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
- Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
- Position the dinosaur figurines around the volcano, if using.
- When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
- Use tongs to carefully remove the mason jar before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 129 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, Sugar 98 grams
CHOCOLATE PEANUT BUTTER VOLCANO CAKE
Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!
Provided by DRFISH
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spread chopped peanuts on the bottom of the baking pan.
- Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
- Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
- Pour glaze over baked cake; glaze will pool in cream cheese craters.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g
MOLTEN CHOCOLATE ESPRESSO CAKES
Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease bottoms and sides of 6 (6-oz) custard cups with butter; sprinkle with cocoa. Place on 15x10x1-inch pan.
- In 2-quart saucepan, melt chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in espresso powder, vanilla and cinnamon.
- In large bowl, beat eggs and powdered sugar with electric mixer on low speed, scraping bowl occasionally, until blended. Gradually add chocolate mixture, beating on low speed, then gradually add Bisquick mix, beating until blended. Divide batter evenly among custard cups.
- Bake 10 to 12 minutes or until sides are set and centers are still soft (tops will be puffed and slightly cracked). Let stand 3 minutes.
- Serve in cups, or to unmold before serving, run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle with additional powdered sugar, if desired. Serve warm with ice cream.
Nutrition Facts : Calories 570, Carbohydrate 55 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 45 g, TransFat 1 1/2 g
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
More about "chocolate volcano cakes with espresso ice cream recipes"
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From cooksillustrated.com
5/5 (1)Category Desserts or Baked Goods, CakesServings 8
CHOCOLATE VOLCANO LAVA CAKE COCKTAIL - INDIAN RECIPES
From fooddiez.com
BEST CHOCOLATE VOLCANOES WITH RASPBERRY COULIS RECIPES | FOOD …
From foodnetwork.ca
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM RECIPE | EAT YOUR …
From eatyourbooks.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From floating-gorge-34589.herokuapp.com
CHOCOLATE VOLCANO CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM RECIPE | EAT YOUR …
From eatyourbooks.com
CHOCOLATE VOLCANO CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM ATK) RECIPE
From mastercook.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)
From worldbestcoffeerecipes.blogspot.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From staplescollection.blogspot.com
CHOCOLATE VOLCANO CAKES | CANADIAN LIVING
From canadianliving.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From savorysplatters.blogspot.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From americastestkitchen.com
CHOCOLATE VOLCANO CAKES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM
From americastestkitchen.com
SOFT-CENTERED CHOCOLATE CAKE WITH ESPRESSO ICE CREAM
From williams-sonoma.com
CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM …
From epicurious.com
CHOCOLATE VOLCANO CAKE RECIPE — MY SWEET RECIPES
From mysweet.recipes
CHOCOLATE ESPRESSO LAVA CAKES - SCRAPPY GEEK
From scrappygeek.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM | CHOCOLATE …
From pinterest.de
CHOCOLATE VOLCANO CAKE BEST RECIPES
From recipesforweb.com
CHOCOLATE VOLCANO CAKE | PAULA DEEN
From pauladeen.com
RECIPE: CHOCOLATE VOLCANO CAKES (NOT DON PABLOS) - RECIPELINK.COM
From recipelink.com
SO GOOD. | VOLCANO CAKE, CHOCOLATE VOLCANO CAKE, ESPRESSO ICE CREAM
From pinterest.ca
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM - STICK OF BUTTER
From stickofbutter.com
| COOK'S ILLUSTRATED
From cooksillustrated.com
10 BEST CHOCOLATE VOLCANO DESSERT RECIPES | YUMMLY
From yummly.com
CHOCOLATE-ESPRESSO ICEBOX CAKE - ALEXANDRA'S KITCHEN
From alexandracooks.com
CHOCOLATE VOLCANO CAKE - RIPE & LUSCIOUS
From ripeandluscious.com
CHOCOLATE ESPRESSO HAZELNUT VOLCANO CAKE - RED MOUNTAIN RESORT
From redmountainresort.com
VOLCANO CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
VOLCANO CAKES – WT8P'S NOTES TO SELF
From wt8p.com
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)
From slickfinder.com
CHOCOLATE VOLCANOES RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love