Chocolate Volcano Cake Without Baking With Raspberry Lava

Chocolate Volcano Cake Without Baking With Raspberry Lava

Chocolate Volcano Cake Without Baking With Raspberry Lava

One of the most indulgent desserts is chocolate cake. It’s difficult to serve something that isn’t moist, rich, and sweet! A chocolate cake, however, may go horribly wrong. There is nothing worse than a boring, lifeless cake; that is when it becomes a true catastrophe. Fortunately, we have a recipe for a rich, luscious, and oh-so-chocolatey no-bake chocolate cake! A melted white chocolate well on top of this cake’s unique volcano design is practically flowing with delicious raspberry lava. You’ll just be dealing with a taste explosion as a catastrophe!

Yield: 1
35 minutes for preparation
1 hour for cooking
24 hours since last activity
Level of Difficulty: Advanced

Needed are:

Referring to the chocolate volcano cake:

2 1/3 cups coconut oil that has solidified
6 chopped eggs, 16 oz. milk chocolate, and room temperature
2 cups of granulated sugar
Cocoa powder, 3 cups
3 tbsp. milk
2/batch of vanilla extract
one grain of salt
Graham crackers, 14 oz.
Pour 4 ounces of tempered white chocolate on top.
When making the raspberry lava sauce:

3 1/2 cups thawed frozen raspberries
1/2 cup sugar
3 tablespoons of water
a teaspoon of vanilla extract
orange juice, 2/3 cup
1 tablespoon corn starch
Extra:

1 hair dryer balloon
How to Do It:

1. Break up the milk chocolate into chunks and melt it in a pot with the coconut oil over medium heat. Turn off the heat and let the chocolate mixture to cool.

2. To make the mixture smooth and creamy, whisk the eggs and powdered sugar for about 5 minutes with a hand mixer. A smooth batter will develop once you add the cocoa powder, milk, vanilla essence, and a dash of salt.

3. Blend until mixed after gradually adding the heated chocolate and coconut oil mixture.

4. After manually crushing the Graham Crackers, incorporate them into the chocolate mixture.

5. Set a little glass bowl within a much bigger glass bowl, face down.

6. Fill the bowl with the cake batter, making sure the tiny bowl is positioned at the bottom. Place the big bowl in the fridge and let it sit there all night.

7. After the cake has chilled, take the bowl out of the fridge and set a large plate on top of it. Use a hair dryer to sufficiently heat the volcano cake until it spills out of the big bowl after you turn the bowl over so the cake is sitting erect on the plate. To remove the tiny bowl from the top, repeat this procedure.

8. Blow up a clean balloon until it is just the right size to go within the well on the cooled volcano cake.

9. After tempering the white chocolate, pour it over the balloon, covering all except the very top, and allow it to set.

10. Pop the balloon and take it out of the volcano after the white chocolate has solidified.

11. Bring the sugar and water to a boil to produce the raspberry lava sauce. The mixture should be heated steadily for an extended period of time until it thickens and turns a caramel-like hue. Return the liquid to a boil after stirring in the thawed raspberries, vanilla extract, and orange juice. Simmer the mixture for an additional few minutes until the raspberries start to break down. To thicken the boiling raspberry sauce, combine the corn starch and a little water. Pour the hot raspberry lava sauce immediately into the top of the white chocolate volcano that has been hollowed out.

The white chocolate peak will melt and flow down the chocolaty graham cracker sides as the hot raspberry lava is poured into the chocolate volcano, mixing delightfully with the lava. It’s a sight to behold, but the greatest part isn’t even the show—the it’s food! Eat the wonderful volcanic explosion you just produced, and enjoy it!