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Erupting Volcano Cake
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Prep Time: 50 minutes
Cook Time: 48 minutes
Total Time: 108 minutes
Decadent chocolate volcano cake with orange marshmallow fluff eruption and candy lava - a crowd-pleaser for any celebration!
Ingredients:
1 (15.25 ounce) packagedark chocolate cake mix (such as Betty Crocker® Super Moist®)
1.3333333730698 cups water
4cups confectioners' sugar
1.25 cups unsweetened cocoa powder
0.5 teaspoonvanilla extract
0.66666668653488 cupheavy whipping cream
0.5 cuplight corn syrup
0.25 cupwarm water
red food coloring
1dropcinnamon flavoring
0.25 (13 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
0.5 cupwater, divided
1dropred food coloring
1dropyellow food coloring
dry ice
1tall glass or mason jar
Instructions:
Preheat your oven to 350 degrees F (175 degrees C) and prepare one angel food cake pan and one fluted tube pan (like a Bundt pan) by greasing them.
Create the base cake layer by mixing together 1 chocolate cake mix, 1 1/3 cups water, 3 eggs, and 1/2 cup melted butter in a large bowl. Beat with an electric mixer on low speed for about 30 seconds, then increase to medium speed, and beat for an additional 2 minutes until the batter is smooth. Pour into a prepared angel food cake pan.
In a large bowl, mix cake mix, 1 1/3 cups of water, 3 eggs, and 1/2 cup of melted butter using an electric mixer on low speed for about 30 seconds. Increase speed to medium and beat until batter is smooth for about 2 minutes, occasionally scraping the sides of the bowl. Pour the batter into a prepared fluted tube pan.
Bake the cakes in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans briefly, then invert onto wire racks and let cool for about 30 minutes.
While you wait, prepare the frosting by sifting confectioners' sugar and cocoa powder together in a large bowl.
In a large bowl, cream together 1 cup of softened butter and vanilla extract using an electric mixer on low speed until creamy. Gradually incorporate the sifted sugar mixture and beat well. Mix in the heavy cream until the frosting is smooth and easily spreadable.
Place the bottom cake layer on a large serving platter and spread a thin layer of frosting on top. Carefully align the top cake layer over the base, ensuring the holes match up. Use a knife to enlarge the center hole to fit a tall glass or mason jar, then create a volcano "rim" by cutting off the top with a serrated knife.
Cover the stacked cake with a generous layer of frosting, then creatively place cake trimmings as "lava rocks" around the bottom. Chill until the frosting is firm.
Prepare the baking sheet by lining it with aluminum foil.
For the candy lava: In a small saucepan, melt together white sugar, light corn syrup, and 1/4 cup water until it reaches 310 degrees F (155 degrees C) or forms hard, brittle threads in cold water. Take off the heat and blend in 2 drops of red food coloring and cinnamon flavoring.
Gently drizzle red syrup onto the lined baking sheet to make candy "lava". Allow it to set for about 5 minutes. Peel it off the sheet and position along the sides and top of the frosted cake.
Create the marshmallow cream lava by combining marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat. Stir and cook until smooth and evenly colored, for 3 to 5 minutes.
Insert a glass or mason jar into the frosted cake. Pour in a bit of dry ice, marshmallow lava, and the remaining 1/4 cup of water. The dry ice will generate a captivating "smoke" effect and make the marshmallow lava bubble over the edge of the cake beautifully.