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

Instructions: 
- 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

Instructions:
- 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.

Instructions:
- 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.





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ABOUT THE AUTHOR

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.

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