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.
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
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.
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
HOT CHOCOLATE "VOLCANO"
Make and share this Hot Chocolate "Volcano" recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.
- Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.
- Add chocolate shavings and pistachios on the top of your volcano.
Nutrition Facts : Calories 432.3, Fat 36.8, SaturatedFat 22.7, Cholesterol 132.4, Sodium 254.6, Carbohydrate 21.3, Fiber 1, Sugar 14, Protein 7.1
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PAUL'S CHOCOLATE VOLCANOES RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Grease six small pudding molds with butter and dust the insides with coco powder, then refrigerate for 30 minutes.
- Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until thick, pale moussey consistency.
- Then carefully fold the chocolate mixture into the egg and sugar mix. Finally fold in the 2 tablespoons of flour carefully so as not to knock any air out of the mix.
- Divide the chocolate mix between the 6 prepared molds. Place in the fridge until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.
- Preheat the oven to 350F. Place the puddings on a baking tray and bake for 8 minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream.
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