Chocolate Eruption Cake
The Chocolate Eruption Cake is a decadent dessert that promises a rich, molten chocolate experience. With a soft, fudgy center that oozes warm, gooey chocolate when cut, this cake is the ultimate indulgence for chocolate lovers. It's the perfect balance of sweetness, richness, and intense cocoa flavor.
Equipment
- 2 mixing bowls
- Whisk and spatula
- Hand mixer or stand mixer
- 10-inch round cake pans (or similar size)
- Parchment paper (optional)
- Small saucepan
- Cooling rack
- Sifter (for powdered sugar, optional)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 cups unsalted butter softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups whole milk
- 1 1/4 cups semi-sweet chocolate chips for the filling
- 1/2 cup heavy cream for the filling
- 1/2 cup powdered sugar optional, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans, or line with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, use a hand mixer or stand mixer to cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- While the cakes cool, make the chocolate filling: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
- Once the cakes are cool, place one layer on a serving platter. Spread the chocolate filling over the top, then place the second cake layer on top. The filling will ooze out when you cut into it—creating a “chocolate eruption.”
- Dust with powdered sugar, if desired, and serve! Enjoy the rich and gooey chocolate goodness.
Notes
❖ Make it ahead: You can prepare the cake batter in advance and store it in the fridge for up to 24 hours. When you’re ready to bake, just let it come to room temperature before putting it in the oven.
❖ Substitutes: If you want to make this cake even richer, you can use dark chocolate instead of semi-sweet for the filling. For a lighter version, swap the butter for a healthier fat alternative like coconut oil, though the texture might vary slightly.
❖ Serving ideas: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, top it with fresh berries or drizzle with more melted chocolate!