- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1020 kcal
Quick summary
“Fluffy and airy chocolate cake made with cocoa powder, milk, eggs, and vegetable oil, filled in the center with chopped dark chocolate that melts during the thirty-five minutes of baking at 180°C. When cut while still warm, it reveals a fluid and velvety filling that runs like hot syrup.”
What you need to know
- Beating the batter until silky before adding the yeast ensures even aeration and stable rising.
- Positioning the chopped chocolate in the core of the dough prevents it from burning in contact with the bottom of the hot pan.
- The correct oven point keeps the dough cooked and firm while the central chocolate remains melted.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 cup milk
- ½ cup of oil
- 3 eggs
- 1 tablespoon of baking powder
- 200g of bittersweet chocolate (chopped)
Instructions
Principal
- In a mixer, mix the wheat flour, sugar, and cocoa powder.
- Add the eggs, milk, and oil, and beat until you get a homogeneous dough.
- Gently incorporate the baking powder.
- Pour half of the batter into the previously greased pan.
- Pour the chopped chocolate into the center and cover with the rest of the dough.
- Place in the oven and bake for approximately 35 minutes.
- Let it cool before unmolding.
Chef's tips
- Grease the pan with butter and dust with cocoa powder instead of white flour so as not to create a whitish crust.
- Chop the semi-sweet chocolate into regular one-centimeter pieces for homogeneous melting in the center.
- Wait ten minutes of resting before unmolding to avoid breaking the fluffy structure of the hot cake.
Variations
- Mocha Volcano Cake: add a teaspoon of instant coffee to the warm milk to enhance the cocoa flavor.
- Volcano with Ganache: pour warm chocolate ganache with heavy cream over the unmolded cake.
- Double Volcano: alternate pieces of white chocolate with semi-sweet chocolate in the center of the dough.
Substitutions
- Cocoa powder can be replaced by fifty percent chocolate powder, reducing two tablespoons of sugar.
- Neutral oil can be replaced by warm melted butter or sunflower oil.
- The chopped semi-sweet chocolate can be replaced by milk chocolate bar or noble chocolate drops.
How to store
Keep the cake in a covered cake dome at room temperature for up to three days. To return the fluid texture to the central chocolate before consuming stored slices, heat in the microwave for twenty seconds on medium power.
Can it be frozen?
Freeze the individual slices well wrapped in plastic wrap and aluminum foil for up to sixty days. To serve, thaw in the refrigerator for four hours and heat in the microwave for thirty seconds to melt the chocolate filling.
What to serve with
Serve accompanied by a scoop of artisanal vanilla ice cream, tart red fruit sauce, or a cup of freshly extracted espresso.
Frequently asked questions
Can I unmold the cake immediately after taking it out of the oven?
No; the hot cake is fragile and may break, leaking the chocolate before the time. Wait ten minutes to firm up the outer crust.
What is the best mold size for this volcano cake?
A pan with a central tube of twenty centimeters in diameter is ideal to concentrate the melted chocolate and allow even baking.
Why use cocoa powder instead of common chocolate drink mix?
Pure cocoa powder provides a striking dark color, deep chocolate flavor, and does not add unnecessary sugar to the batter.
How do I prevent the chocolate filling from sinking and sticking to the bottom of the pan?
Place half of the batter in the pan, arrange the chocolate in the center without pressing, and carefully cover with the remaining batter.
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