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


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.

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