Best Chef Mommies Volcano Cake Recipes

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CHEF MOMMIE'S VOLCANO CAKE



Chef Mommie's Volcano Cake image

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

1 (18 1/4 ounce) pillsbury chocolate cake mix
1 1/4 cups water
1/4 cup oil
2 eggs
1 (21 ounce) can cherry pie filling
6 scoops chocolate ice cream

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

MINI BUNDT VOLCANO CAKES



Mini Bundt Volcano Cakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cakes

Number Of Ingredients 5

Cooking spray, for the pans
One 15.25-ounce box store-bought chocolate cake mix, plus ingredients required by package directions
One 10-ounce bag white chocolate chips
Red gel food coloring
Orange rock candy, crushed, for serving

Steps:

  • For the volcano cakes: Coat 12 mini bundt pans with cooking spray. (If working with fewer than 12 pans, coat the pans with spray between batches.)
  • Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pans. Bake until a cake tester comes out clean. Remove from the oven and let cool. Using a 1/4 teaspoon measure, scoop small chunks from the center of each cake to create a "crater."
  • For the chocolate lava: Put the white chocolate chips in a microwave-safe bowl. Heat in the microwave in 15-second increments, stirring after each, until the chocolate has completely melted. Add a few drops of food coloring and stir to combine. Continue adding food coloring until desired color is achieved.
  • Transfer the cakes to serving plates and pour chocolate lava over each volcano cake. Sprinkle with the rock candy.

VOLCANO CAKES



Volcano Cakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 tablespoons unsalted butter, plus more for greasing ramekins
6 ounces bittersweet or semisweet chocolate
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Steps:

  • Place a sheet pan in the middle of the oven for at least 15 minutes at 350 degrees F.
  • 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 the chocolate mixture until melted and set aside to cool slightly.
  • In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
  • Butter 6 (6 to 8-ounce) ramekins and dust with the cocoa powder. Tap out the excess but make sure they are well coated. Pour the batter into the ramekins, filling them about 7/8 of the way to the top. Place on the preheated sheet tray and bake for 15 to 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. This dessert has very thin line between being under and overdone!
  • 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 the sides. 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 and garnish with raspberries and strawberries, if desired.
  • 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 the ramekins are well buttered and covered in the cocoa.

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

This is a yummy and entertaining cake! My son loved having an erupting cake on his birthday. The best part was that it tasted great as well.

Provided by scratchcook

Categories     Dessert

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 12

1 (18 ounce) box devil's food cake mix
3 eggs (or adjust to follow directions on box)
1/3 cup oil (or adjust to follow directions on box)
1/2 cup water (or adjust to follow directions on box)
1 (21 ounce) can cherry pie filling
6 graham crackers (finely crushed)
1 (6 ounce) package blue Jello gelatin (prepared & partially set)
1 egg
1 1/2 teaspoons powdered sugar
3 drops red food coloring
2 ounces boiling water
1/4 lb dry ice

Steps:

  • Mix cake mix according to package directions, blending with eggs, oil & water. Spoon the cherries from the pie filling into the chocolate cake mix. Set the remaining cherry pie filling sauce aside for later. Bake in a greased 2 quart glass bowl according to temperature on box-- additional baking time may be necessary. Be sure cake is firmly set.
  • Remove cake from oven and cool completely. When cool, invert cake onto a 9x13 pan. Crush graham crakers well and sprinkle around the cake (volcano) as beach sand -- leaving an area off to the side for the blue ocean water.
  • In the water area, spoon the partially set prepared blue jello into place. It should be solid enough not to run everywhere.
  • Using a glass candle votive holder (or a shot glass), press down into the top of the volcano to create an area for the dry ice to sit. Leave in place.
  • Spoon remaining cherry pie filling sauce onto the top of the volcano (around the edges of the votive holder but not into it) and let drip down the sides, for a lava-looking effect. Store cake in fridge until ready to serve.
  • Just before serving, prepare the lava for eruption. Scrub the egg shell of the egg until it is clean and towel dry. Separate the egg white and discard yolk. Beat the white with the powdered sugar and red food coloring until peaks form.
  • Place a couple small chunks of dry ice (handle dry ice using gloves at all times!) into votive holder on top of cake. Pour 2 oz. of boiling hot water into egg mixture. Pour that hot liquid (the watery part -- not the chunks of whipped egg) onto the dry ice, but don't overflow the votive. The dry ice will cause the egg frosting to bubble out and over the cake. Your eruption will last about 5 minutes and you can repeat if desired!

CHOCOLATE VOLCANO CAKES



Chocolate Volcano Cakes image

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

12 tablespoons unsalted butter
6 ounces chocolate
3 large egg yolks
3 large eggs
1/2 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder

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.

ERUPTING VOLCANO CAKE



Erupting Volcano Cake image

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

1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
1 (18.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)
1 ⅓ cups water
3 eggs
½ cup butter, melted
4 cups confectioners' sugar
1 ¼ cups unsweetened cocoa powder
1 cup butter, softened
½ teaspoon vanilla extract
⅔ cup heavy whipping cream
1 cup white sugar
½ cup light corn syrup
¼ cup warm water
red food coloring
1 drop cinnamon flavoring
¼ (13 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
½ cup water, divided
1 drop red food coloring
1 drop yellow food coloring
dry ice
1 tall glass or mason jar

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

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