CHOCOLATE PEANUT BUTTER VOLCANO CAKE
Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!
Provided by DRFISH
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spread chopped peanuts on the bottom of the baking pan.
- Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
- Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
- Pour glaze over baked cake; glaze will pool in cream cheese craters.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g
CHOCOLATE VOLCANO CAKES
So rich and hevanly! They are a trendy restaurant dessert and have a gooey chocolate inside that oozes out chocolatly goodness!
Provided by Nuttie Moo
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees.
- Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element.
- Heat chocolate mixture until melted and set aside to cool slightly.
- Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color.
- On low speed gradually add the flour and then the chocolate/butter mixture.
- Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated.
- Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top.
- Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done.
- Remove from the oven and let sit on a cool surface for 3 to 5 minutes.
- Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries.
- If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
VOLCANO CAKE RECIPE BY TASTY
This show-stopping volcano cake is perfect for a birthday party. Your guests will be in awe when you add the dry ice and water to the mason jar hidden inside of the cake. There are several steps that go into making this masterpiece, so save time by using box cake mix and store-bought frosting.
Provided by Tasty
Categories Desserts
Time 2h
Yield 20 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
- Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
- Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
- Bake the cakes according to the box instructions, 25-40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
- Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
- For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4-6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
- For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4-6 minutes, until melted into pools. Let cool completely.
- For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4-6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
- Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
- Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
- Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
- Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
- Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
- Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
- Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
- Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
- Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
- Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
- Position the dinosaur figurines around the volcano, if using.
- When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
- Use tongs to carefully remove the mason jar before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 129 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, Sugar 98 grams
CHOCOLATE PEANUT BUTTER VOLCANO COOKIES
Make and share this Chocolate Peanut Butter Volcano Cookies recipe from Food.com.
Provided by moonpoodle
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, baking soda and salt into a bowl.
- Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
- Slowly, add the try ingredients to the wet until combined.
- Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
- Using your thumb, make an indentation in each cookie.
- Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
- Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
- Bake for 15-20 minutes at 350°F.
Nutrition Facts : Calories 173.2, Fat 9.8, SaturatedFat 4.3, Cholesterol 21.1, Sodium 87, Carbohydrate 18.5, Fiber 1, Sugar 9.4, Protein 4
EASY VOLCANO CAKE
Decorate a towering chocolate sponge with sweets and molten toffee 'lava' to create a dazzling children's treat
Provided by Valerie Barrett
Categories Dessert
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/160C fan/gas 4. Grease and base line an 18cm round cake tin, a 800-900ml oven proof (Pyrex) bowl and a 1.2 litre oven proof bowl.
- Put the butter, 300g of the sugar, eggs, flour and milk into a large bowl and beat well until light and creamy. Spread just under half the mixture in the cake tin.
- Take just under half of the remaining mixture and put into a bowl and colour deep red with food colouring. Put 3-4 small spoonfuls of red cake mix onto the mixture in the cake tin. Using the handle of a teaspoon pull the red mix through to give a marbled effect.
- Using the remaining plain and red cake mix place spoonfuls in a random fashion in the two prepared bowls. Again use the teaspoon handle to give a marbled effect.
- Bake in the oven for about 30 mins for the small bowl, about 35 mins for the medium and 50-60 mins for the cake tin. The mixture is cooked when firm to the touch and when a skewer inserted into the centre comes out clean.
- When the cakes are cold trim off any peaks that have formed. Place the round cake on a large cake board. Cut three small 'v' shapes on the edge of the cake, to make an uneven shape for the volcano base. Spread a little apricot glaze all over the cake and place the larger bowl cake, rounded side up, on top. Brush with apricot glaze and place the remaining cake, rounded side up, on top. Cut a small hollow in the top of this cake (to represent the 'mouth' of the volcano) and then brush the cake with apricot glaze.
- Roll out the marzipan to a large circle to cover the cake. It can be quite a rough shape. Lift it onto the cake and drape in a random fashion in the nooks and crannies to make a volcano shape.
- Melt the chocolate in a microwave or in a bowl over a pan of hot water. Using a pastry brush, paint the volcano with chocolate. Attach chunks of chocolate, popcorn etc with melted chocolate. Add the dinosaurs. Drizzle any remaining chocolate over the volcano in a random fashion.
- To make the lava put the remaining 50g sugar into a small non-stick frying pan. Heat gently without stirring until the sugar has melted but is still clear. Lightly oil a metal baking sheet. When the sugar is just turning light brown at the edge, remove from the heat and carefully stir in a little red paste food colouring. Using a teaspoon, drizzle lava shapes onto the prepared tray. Leave to cool completely.
- When cold, carefully lift the lava shapes and place in the top of the volcano. For extra effect use birthday candles, cake sparklers, or cake fountains.
Nutrition Facts : Calories 788 calories, Fat 38 grams fat, SaturatedFat 19.7 grams saturated fat, Carbohydrate 101.4 grams carbohydrates, Sugar 84.4 grams sugar, Fiber 2 grams fiber, Protein 9.8 grams protein, Sodium 0.8 milligram of sodium
More about "chocolate peanut butter volcano cake food"
VOLCANO CAKES @ TOTALLYCHEFS
From totallychefs.com
DINOSAUR PARTY VOLCANO LAVA CAKES TUTORIAL
From celebrationsathomeblog.com
CHOCOLATE PEANUT BUTTER VOLCANOES - COOKIE MADNESS
From cookiemadness.net
Reviews 8Estimated Reading Time 6 mins
CHOCOLATE AND PEANUT BUTTER VOLCANO CAKE - PAULA DEEN
From pauladeen.com
Servings 8Total Time 40 minsEstimated Reading Time 1 min
CHOCOLATE PEANUT BUTTER LAVA CAKES - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE A CHOCOLATE LAVA VOLCANO CAKE - A CRAFTY SPOONFUL
From acraftyspoonful.com
A REALLY AMAZING VOLCANO CAKE
From afternoonbakingwithgrandma.com
10 BEST CHOCOLATE VOLCANO DESSERT RECIPES - YUMMLY
From yummly.com
HOW TO MAKE VOLCANO CAKES FOR EXPLODING PARTY FUN! - ONLY …
From onlydinosaurs.com
CHOCOLATE VOLCANO CAKE – RIPE & LUSCIOUS
From ripeandluscious.com
CHOCOLATE AND PEANUT BUTTER VOLCANO CAKE | PAULA DEEN
From pinterest.ca
CHOCOLATE VOLCANO RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EXPLODING VOLCANO CHOCOLATE PUDDINGS ARCHIVES - SWOON FOOD
From swoonfood.com
CHOCOLATE & PEANUT BUTTER OOEY GOOEY CAKE – CATHERINE'S PLATES
From catherinesplates.com
CHOCOLATE PEANUT BUTTER VOLCANO CAKE - COOKTHISMEAL.COM
From cookthismeal.com
CHOCOLATE PEANUT BUTTER VOLCANO CAKE THE BEST RECIPES
From allbestrecipess.blogspot.com
A LEGION FOR LIAM: DEVIL'S FOOD PEANUT BUTTER VOLCANO CAKE
From myausomeson.blogspot.com
AMAZING AWARD-WINNING DOUBLE CHOCOLATE VOLCANO CAKE
From fountainof30.com
BEST CHOCOLATE VOLCANO CAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING - FOOD & WINE
From foodandwine.com
CHOCOLATE AND PEANUT BUTTER VOLCANO CAKE – RECIPES NETWORK
From recipenet.org
HOW TO MAKE A VOLCANO CAKE (WITH SMOKE AND FLOWING LAVA)
From delishably.com
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
From allrecipes.com
PEANUT BUTTER CHOCOLATE LAVA CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VOLCANO PEANUT BUTTER TREAT | NERDY NUTS
From nerdynuts.com
CHOCOLATE PEANUT BUTTER LAVA CAKES - LEMON TREE DWELLING
From lemontreedwelling.com
PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE - RECIPETIN EATS
From recipetineats.com
CHOCOLATE PEANUT BUTTER VOLCANO CAKE – DRSTARVE
From drstarve.com
CHOCOLATE PEANUT BUTTER VOLCANO CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
PAUL'S CHOCOLATE VOLCANOES RECIPE | PBS FOOD
From pbs.org
CHOCOLATE PEANUT BUTTER VOLCANO CAKE | RECIPE | VOLCANO CAKE, …
From pinterest.com
CHOCOLATE VOLCANO CAKES | CANADIAN LIVING
From canadianliving.com
ERUPTING VOLCANO CAKE {WITH DRY ICE SMOKE} - CAKEWHIZ
From cakewhiz.com
CHOCOLATE VOLCANO CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PEANUT BUTTER VOLCANO CAKE | RECIPE | CAKE RECIPES, …
From pinterest.com
CHOCOLATE PEANUT BUTTER ANGEL FOOD CAKE - LIVE TO SWEET
From livetosweet.com
SEMI-HOMEMADE, GLUTEN FREE CHOCOLATE PEANUT BUTTER DEVIL'S …
From ilovepeanutbutter.com
VOLCANO PEANUT BUTTER TREAT - NERDY NUTS
From nerdynuts.com
CHOCOLATE PEANUT BUTTER BUNDT CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
VOLCANO CAKE - 5* TRENDING RECIPES WITH VIDEOS - THEFFEED FOOD
From food.theffeed.com
PAULA'S VOLCANO CAKE | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love