Volcano ring cake

Ingredients

The Batter

4 eggs

160 grams (5.6 ounces) sugar

250 grams (8.8 ounces) flour

20 grams (0.7 ounces) cocoa powder

150 milliliters (5.1 fluid ounces) milk

75 grams (2.6 ounces) vegetable oil

10 grams (0.35 ounces) baking powder

a pinch of salt

The Filling

600 milliliters (20.3 fluid ounces) milk

110 grams (3.9 ounces) sugar

1 egg

50 grams (1.75 ounces) butter

10 grams (0.35 ounces) vanilla sugar

45 grams (1.6 ounces) cornstarch

The Glaze

50 grams (1.75 ounces) chocolate

5 grams (0.18 ounces) vegetable oil

Instructions

Step 1

Prepare the Filling: Combine the egg, sugar, vanilla sugar, and cornstarch in a bowl and mix until smooth. Make sure to mix well to avoid lumps.

Step 2

Pour warm milk into the mixture gradually, stirring constantly.

Step 3

Place the mixture on medium heat and cook until it thickens, stirring all the time. This process might take about 10 minutes.

Step 4

Once thickened, add the butter and mix until fully incorporated.

Step 5

Set the filling aside and cover with cling film to prevent a skin from forming.

Step 6

Prepare the Batter: Ensure all ingredients are at room temperature.

Step 7

In a large bowl, beat the eggs with a pinch of salt and sugar until light and fluffy.

Step 8

Separately sift the flour with cocoa powder and baking powder.

Step 9

Gradually add the vegetable oil and milk to the egg mixture, alternating with adding the flour mixture. Mix gently to combine.

Step 10

Pour the batter into a 20-22 cm (8-9 inch) diameter mold.

Step 11

Using a pastry bag or spoon, spread the filling in the middle of the batter in a circle, leaving small bumps from the batter. This helps the filling set evenly.

Step 12

Bake the cake at 356°F (180°C) for 40 minutes.

Step 13

Let the cake cool on a wire rack before removing it from the mold.

Step 14

Prepare the Glaze: Once the cake is cooled, melt the chocolate and mix in the vegetable oil until smooth.

Step 15

Glaze the cooled cake with the chocolate mixture, creating a chocolate grid pattern. You can use a piping bag for more precision.

Step 16

Storing the Cake: This ring cake is best stored in the fridge. Take it out 30 minutes before serving for the best texture.

Servings

This Chocolate Ring Cake is more than just a dessert – it's an experience meant to be shared. 🍰 When serving, consider pairing it with a scoop of creamy vanilla ice cream 🍦 to complement the rich chocolate flavors.

❤ For a cozy family gathering, place the cake on a rustic wooden board, and serve with freshly brewed coffee or hot cocoa. The warmth of the drinks will balance out the cake's sweetness perfectly.

✨ Hosting a dinner party? Present the cake on a beautiful cake stand, and garnish with fresh berries like raspberries or strawberries. The tartness of the berries will add a refreshing contrast to the chocolate, leaving your guests in awe of your baking skills.

💡 Tip: If you’re looking to make an extra special presentation, drizzle extra chocolate glaze in an artistic pattern over the cake before serving. A few mint leaves on the side can also add a touch of elegance.

Equipment

Mixing Bowls

You'll need at least three bowls for separating and mixing the batter ingredients and another one for the filling. Stainless steel bowls are recommended for durability and ease of cleaning.

Hand Mixer or Stand Mixer

A mixer helps to achieve a well-combined batter and a smooth filling. If using a hand mixer, make sure to use a sturdy bowl to prevent spillage.

Sifter

Sifting the flour, cocoa, and baking powder ensures a lighter and lump-free batter. Don’t skip this step!

20-22cm Cake Pan

A round cake pan of this size is essential for this recipe. If using a non-stick pan, there's no need to grease it. Otherwise, lightly grease and line with parchment paper.

Wire Rack

Cooling your cake on a wire rack helps it to cool evenly and prevents sogginess. Ensure the cake is completely cool before glazing.

Pastry Bag or Spoon

A pastry bag is ideal for spreading the filling evenly. If you don't have one, a spoon will work fine.

Variations

Adapting this delicious cake to gluten-free and vegan diets is easier than you think. 🌿

🌾 Gluten-Free Variation: Replace the regular flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free. These simple swaps will make the cake safe for those with gluten intolerances while keeping the taste irresistibly good.

🌱 Vegan Variation: Substitute the eggs in the batter with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk such as almond or oat milk. Replace the butter in the filling with coconut oil or a vegan butter substitute.

🎂 Now you can enjoy this exquisite dessert while catering to dietary preferences and restrictions!

Faq

Why is it necessary to sift the dry ingredients?
Sifting prevents lumps and aerates the ingredients, helping the batter to be lighter and more even.
How do I know if my cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. If there's batter on the toothpick, bake for a few more minutes.
What’s the best way to melt the chocolate for the glaze?
Use a double boiler or microwave in short intervals, stirring frequently to avoid burning the chocolate.
Can I prepare the filling in advance?
Yes, you can make the filling a day ahead and store it in the refrigerator. Make sure to cover it with cling film to prevent a skin from forming.
How can I prevent my cake from sticking to the pan?
If you're using a non-stick pan, it shouldn't stick. For other pans, grease lightly and line with parchment paper to ensure easy removal.
What’s the secret to a smooth and shiny glaze?
The key is to stir in a bit of vegetable oil or butter while melting the chocolate. This will make the glaze more fluid and give it a beautiful shine.