No-Bake Chocolate Volcano Cake With Raspberry Lava
Chocolate cake is one of the most decadent desserts out there. Moist, rich, and sweet, it's hard to go wrong serving it! But when a chocolate cake does go wrong, it goes very wrong. There's nothing worse than a dull and dry disappointment of a cake – then it's a real disaster. Luckily, we have a no-bake chocolate cake recipe that's dense, moist, and oh so chocolatey! This cake's fun volcano shape has a melted white chocolate well on top that's literally oozing with sweet raspberry lava. The only disaster you'll have on your hands is an eruption of flavor!
Yield: 1
Prep Time: 35 minutes
Cooking Time: 1 hour
Inactive Time: 24 hours
Difficulty Level: Advanced
You'll Need:
For the chocolate volcano cake:
- 2⅓ cups solidified coconut oil
- 16 oz milk chocolate, chopped
- 6 eggs, room temperature
- 2 cups powdered sugar
- 3 cups cocoa powder
- 3 tbsp milk
- 2 tbsp vanilla extract
- 1 pinch of salt
- 14 oz graham crackers
- 4 oz tempered white chocolate to pour on top
For the raspberry lava sauce:
- 3½ cups frozen raspberries, thawed
- ½ cup sugar
- 3 tbsp water
- 1 tbsp vanilla extract
- ⅔ cup orange juice
- 2 tbsp corn starch
Extra:
- 1 balloon
- hair dryer
Here's How:
1. Chop the milk chocolate into chunks and heat them with the coconut oil in a saucepan on medium heat until melted. Take the chocolate mixture off of the heat and let it cool.
2. Use a hand mixer to beat the eggs and powdered sugar for about 5 minutes until the mixture becomes smooth and creamy. Add the cocoa powder, milk, vanilla extract, and pinch of salt and continue to mix on low speed until a smooth batter forms.
3. Gradually add the warm chocolate and coconut oil mixture, and continue to blend until combined.
4. Crush the graham crackers by hand, then fold them into the chocolate mixture.
5. Place a small glass bowl facedown in the bottom of a much larger glass bowl.
6. Pour the cake batter into the bowl, making sure the small bowl stays in place at the bottom. Transfer the large bowl to the refrigerator and chill overnight.
7. Once the cake has chilled, remove the bowl from the refrigerator and place a large plate over the top of it. Flip the bowl over so that the cake is sitting upright on the plate and use a hair dryer to heat the volcano cake enough so that it drops out of the large bowl. Repeat this technique to remove the small bowl from the top.
8. Blow up a clean balloon so that it fits snugly into the well at the top of the chilled volcano cake.
9. Temper the white chocolate and pour it over the balloon, leaving the very top section uncovered, and let the white chocolate set.
10. Once the white chocolate has hardened, pop the balloon and remove it from the volcano.
11. To make the raspberry lava sauce, bring the sugar and water to a boil. Continue to heat the mixture slowly until it becomes thick and takes on a caramel-like consistency and color. Stir in the thawed raspberries, vanilla extract, and orange juice, return to a boil, and let the mixture continue to simmer until the raspberries begin to break down. Mix the corn starch with some water and pour the mixture into the simmering raspberry sauce to thicken it. Once the hot raspberry lava sauce is ready, pour it directly into the hollowed-out white chocolate well on top of the volcano.
Once the hot raspberry lava is poured into the chocolate volcano, the white chocolate peak will melt and ooze down the chocolatey graham cracker sides, combining deliciously with the lava. It's truly a sight to behold, and the spectacle isn't even the best part – the taste is! Dig in and enjoy the delicious volcanic eruption you just created!
Get the recipe for the Coconut Volcano Poke Cake featured in the bonus video.