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
2 1/2 cups milk chocolate chips
1/2 cup heavy cream, room temperature
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.
In a double boiler or microwave, add the chocolate chips and heavy cream.
Stir until well combined and smooth.