Chocolate Eruption Cake Recipe: easy step

The Chocolate Eruption Cake Recipe is a chocolate cake with a creamy mousse-like filling, crunchy crust and rich chocolate ganache frosting. The cake’s moist texture is reminiscent of pudding, and the toppings offer a range of textures to balance the rich flavours.

Chocolate Eruption Cake Recipe is a classic chocolate cake with mousse, crust and ganache. This version uses brown sugar buttercream instead of a conventional mousse filling.

The recipe is fairly straightforward in preparation and can be made for any occasion. The cake is easy to make and takes only 20 minutes to prepare the batter, 25 minutes to bake and 20 minutes to cool before assembly.

 How to make Chocolate Eruption Cake Recipe?

• Prepare Time: 20 minutes (baking time: 25 minutes + 20 minutes cooling / assembly: 20 minutes + 15 minutes)
• Baking Time: 25-30 mins
• Total Time: 50 min
• Makes: 10-12 slices (depending on the size of your oven and cake pan)

Ingredients for Chocolate Eruption Cake Recipe:

• 2 cups / 300 g cake flour (almond flour or whole wheat)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (optional)
• 4 extra-large eggs at room temperature
• 150 g / 5.3 oz butter at room temperature, plus extra for greasing the pan and for assembly
• 150 g / 5.3 oz brown sugar
• 125 ml / 4 fl oz milk
• 2 tablespoons pure vanilla extract

Topping:

• 1 cup dark or white chocolate, melted ( I used dark chocolate)

Instructions for Chocolate Eruption Cake Recipe:

Step 1.

Preheat the oven to 180°C / 350°F / gas mark 4.  Grease the cake pan and line it with baking paper.  Butter a springform pan.   Sift the flour into a large bowl, add the baking powder and salt and whisk together.

Step 2.

Separate the eggs and place the egg whites in a large bowl. Whisk the egg yolks and sugar together until light in colour and thick in texture (“candy” consistency). Add the milk, vanilla extract, and melted butter and whisk well. 

Pour half of the egg mixture into the dry ingredients, and fold through very gently to mix without deflating the air pockets within.  Repeat with the remaining batter.

Step 3.

Whisk the egg whites to stiff peaks with a clean bowl and beaters.  Fold a large spoonful of the egg whites into the cake batter to loosen it, and then fold through the remaining egg whites.  Pour into the prepared pan.

Step 4.

Bake for 25-30 minutes or until a toothpick inserted in the centre comes out relatively clean with a few moist crumbs attached (although there may be some cake batter left on it).  Allow to cool completely in the pan before unmolding.

Step 5.

Place the cake on a rack and allow it to cool completely before removing it from the pan.  Allow the cake to cool completely before frosting. Frosting only if necessary.

Step 6.

Place the chocolate in a microwave-safe bowl and heat it in 30-second bursts until melted, or melt it in a heat-proof bowl over a simmering pot of water or in the top of an electric tea kettle set over medium heat. Allow cooling slightly before using. 

Using a spatula, spread a small amount of chocolate on the top and sides of the cake. Refrigerate to set it. Place the remaining chocolate in a piping bag, snip off the tip or place in a squeeze bottle and pipe rosettes onto the top of the cake. Refrigerate until ready to serve (the cake will keep for up to 5 days). 

Serving ideas Chocolate Eruption Cake Recipe

1. Sliced as a cake and served with a dollop of whipped cream.
2. It was served with ice cream (vanilla or chocolate).
3. Serve it with a scoop of ice cream that can be served on the side.
4. It can be served sliced with a dollop or two of whipped cream or vanilla ice cream.
5. Serve it with vanilla ice cream and chocolate shavings, chocolate sauce, caramel sauce, hot fudge sauce, etc. (you can find the caramel sauce recipe here).
6. Serve it as a fruit cake with some pine-orange sauce.

Nutrition Facts of Chocolate Eruption Cake

Nutrition	Amount
Calories	740.96 KCal
Carbohydrates	80.42 g
Cholesterol	168 mg
Fat	14.55 g
Protein	13.24 g
Sodium	278.89 mg
Sugars	63.92 g
Fibre	3.52 g

Healthy benefits of Chocolate Eruption Cake

• The cake is made with good quality fats, and the fat in the butter and egg yolks is good for heart health, which lowers the risk of heart disease, stroke and type two diabetes.
• With a nutritional value of about 60% carbohydrates, it provides energy.
• The sugar content is slightly lower than a typical chocolate cake at 9 g instead of a chocolate cake’s 13 g sugar per serving.
• The cake is a healthy source of protein, at 13 g per serving.
• Along with almonds and walnuts, the cake is high in heart-healthy fats at 14.55 g per serving.
• It is low in saturated fat, with only 0.13 g of it per slice (less than half the US FDA Daily Value for saturated fat).
• It contains no cholesterol or trans fats and has 3 g of dietary fibre per serving.
• The cake is high in magnesium, vitamin E and potassium.
• It is deficient in sodium and is a good source of iron.
• It also contains zinc, copper, manganese and selenium.  Serve it with a scoop of ice cream for a healthy dessert for the whole family!

Conclusion

This Chocolate Eruption Cake recipe is one of my favourites, and I have made it many times. It looks delicious, especially when you top it with chocolate shavings, soft cream or caramel sauce.

I recommend adding some extra chocolate shavings on top of the cake. You can also make some extra chocolate shavings by using a hand-held vegetable peeler or a potato peeler to make tiny strips of chocolate and drizzle them on top of the cake towards the end.

I hope that you have enjoyed this post. Please share your feedback about this cake in the comments below. If you like my posts, please select them on Facebook and Twitter to get updates when I post and tell us about your experience of making these cakes.

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