Volcano Cake DIY

Just like last year, my younger brother's birthday fell a few days after I finished my exams for the year. Full of inspiration, and armed with all the cakey-makey ingredients and tools I could wish for, I set about creating a fantastic cake to rival last year's Charmander cake.

Most of the recent cakes I have made have been inspired by the amazing cake-goddess Katherine Sabbath, and this was no exception. Her creations are vibrant, colourful, theatrical, and most importantly, delicious. Well, I haven't actually tasted one, but the ingredients and flavour combinations in these cakes leaves regular cakes far behind. Think Persian fairy floss, fruity cheesecake fillings, perfect salty-sweet elements and lashings of drippy chocolate ganache. Amazing.

With Katherine Sabbath's perfection in mind, I ~designed~ a three-tiered monstrosity of chocolate, oreos, cheesecake, raspberries and white chocolate. To my surprise, the final product looked a lot like my sketch! Here is the DIY:

Chocolate Volcano Cake with Oreo filling, Raspberry Drizzle and White Chocolate Bark

For the cake:
one full recipe of my best chocolate cake and bake as directed using standard Dolly Varden tin (if you don't have one, I would recommend substituting two 8 inch (20cm) round tins or similar).

For the filling:
- 120g butter
- 225g cream cheese
- 3-4 cups of icing sugar
- 12 Oreos, chopped roughly into small pieces
- 1 tsp vanilla essence

- Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
- Slowly add sugar, 1 cup at a time.
- Add vanilla, mix  until smooth. Gently stir in Oreos, careful not to over stir.

For the raspberry drizzle:
- 400g frozen raspberries
- 2 tbsp caster sugar
- 2 cups (approx) icing sugar

- Place raspberries and caster sugar in a saucepan and simmer, stirring frequently, until sugar has dissolved.
- Sieve the mixture to remove raspberry pulp and seeds, and continue to simmer the smooth liquid until thickened to a thick nectar consistency. Allow to cool.
- Add icing sugar and beat until smooth.

For the chocolate bark:
- 150-200g white cooking chocolate
- red and yellow food colouring (preferably oil-based colours, but regular will do)
- silver cachous and assorted other decorations if desired.

- Prepare a baking tray by wrapping it tightly in gladwrap or foil.
- Melt the cooking chocolate in the microwave in 20-second bursts, stirring in between, until smooth.
- Divide the melted chocolate into three portions.
- Add a generous amount of red to one bowl and yellow to another, leaving one white.
- Working quickly (the chocolate will set very quickly if you use regular food colouring), spoon out the melted chocolate in uneven dollops around the prepared tray. Use a fork to scrape a pattern and blend the colours a little.
- Before it sets, sprinkle with silver cachous, coloured sprinkles, edible glitter and whatever takes your fancy. Allow to set for at least an hour.
- Break the chocolate into triangular shards as best you can. You'll want some larger and some smaller pieces.

Assembling the volcano:
- Make the cake as directed and allow to cool.
- Slice the cake twice horizontally using a serrated knife, as evenly as possible.
- Spread slightly more than half of the Oreo cheesecake filling over the bottom layer. Add the middle layer.
- Spread the remaining filling on the middle layer. Add the top layer.
- A teaspoonful at a time, drizzle the raspberry icing from the top of the cake, allowing it to drip down over the cake lava-style.
- When the raspberry drizzle has set a little, push larger chocolate bark shards into the top of the cake. Making small serrations with a knife may help to anchor the chocolate in the cake.
- Place remaining smaller shards around the base of the cake on the plate.
- Optional extras: use a little melted chocolate to stick Pods mini cookies around the cake, and stick tall thin sparkler candles into the top of the cake for a birthday celebration.

Be creative, don't be too particular (it's a fun, abstract style cake!) and most importantly, enjoy the amazing decadent flavour explosion.

Share this:


Hello there, we're Maddie and Ellen; two friends blogging about the things we find beautiful, fascinating and inspiring. We love DIY projects, fashion, food, art and music. Our aim is to never stop creating and learning.


Post a Comment