Erupting Volcano Cake

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(5)

Chocolate volcano cake with hard candy lava and erupting marshmallow fluff! You can do almost anything to decorate this cake and delight your guests. Be creative according to your time and energy.

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Prep Time:
50 mins
Cook Time:
48 mins
Additional Time:
10 mins
Total Time:
1 hrs 48 mins
Servings:
20
Yield:
1 2-layer volcano cake

Ingredients

Base Cake Layer:

  • 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)

  • 1 ⅓ cups water

  • 3 eggs

  • ½ cup butter, melted

Top Cake Layer:

  • 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Moist®)

  • 1 ⅓ cups water

  • 3 eggs

  • ½ cup butter, melted

Frosting:

  • 4 cups confectioners' sugar

  • 1 ¼ cups unsweetened cocoa powder

  • 1 cup butter, softened

  • ½ teaspoon vanilla extract

  • cup heavy whipping cream

Candy Lava:

  • 1 cup white sugar

  • ½ cup light corn syrup

  • ¼ cup warm water

  • red food coloring

  • 1 drop cinnamon flavoring (Optional)

Marshmallow Cream Lava:

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.

  2. For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; 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.

  3. For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; 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.

  4. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool, about 30 minutes

  5. Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl.

  6. 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.

  7. 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".

  8. Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.

  9. Line a baking sheet with aluminum foil.

  10. To make the candy lava: 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.

  11. 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.

  12. To make the marshmallow cream lava: 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 smooth and even in color, 3 to 5 minutes.

  13. 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.

Tips

The warmer the water in step 13, the more the cake will seem to "erupt".

Editor's Notes:

The directions for making the cakes are based on the particular brand mentioned. Follow the instructions on the box if using a different brand.

Use caution when handling dry ice. Wear protective cloth or leather gloves whenever touching it. Prolonged contact can cause injury similar to a burn.

Nutrition Facts (per serving)

620 Calories
32g Fat
86g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 620
% Daily Value *
Total Fat 32g 41%
Saturated Fat 16g 81%
Cholesterol 116mg 39%
Sodium 593mg 26%
Total Carbohydrate 86g 31%
Dietary Fiber 3g 11%
Total Sugars 59g
Protein 6g
Calcium 106mg 8%
Iron 3mg 19%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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