Chocolate Eruption Cake with Ice Cream
A rich chocolate cake with a molten ganache center that erupts when sliced, served warm with creamy ice cream for the perfect hot-and-cold indulgence.
Equipment
- Mixing bowls
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pan
- Small saucepan (for ganache)
- Wire cooling rack
- Ice cream scoop (for serving)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
- Vanilla ice cream (for serving)
Instructions
- Prepare the oven – Preheat to 350°F (175°C) and grease a round cake pan.
- Mix the dry base – In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the wet ingredients – Beat in eggs, milk, oil, and vanilla until smooth. Stir in hot water last; the batter will be thin.
- Bake the cake – Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let it cool slightly.
- Create the eruption – Prepare ganache by pouring hot cream over chocolate chips. Cut a small well in the cake’s center, fill with ganache, and let it flow outward. Serve warm with ice cream.
