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Volcano pie with custard

Volcano Cake with Custard

A delicious, eye-catching baked dessert. This Volcano cake with custard gives you a tender, chocolate-flavored crumb with a runny filling inside. Cut the cake only after it has fully cooled, so the custard doesn't run out. You can use melted chocolate instead of the glaze.

sharlis

Recipe author

Composition / ingredients

Servings:

Milk

150

Flour

300

Eggs

Vanilla sugar

Sugar

120

Vegetable oil

Baking powder

Cocoa powder

Salt (1 pinch)

Milk

600

Cornstarch

Eggs

Sugar

100

Butter

Cocoa powder

Sugar

Milk

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 24 % 11 g

Carbohydrates 63 % 29 g

234 kcal

GI: 21 / 0 / 79

Cooking method

Step 1:

How do you bake a Volcano custard cake? Make the custard first. Put the sugar in an enameled or glass saucepan and crack in an egg. Beat everything well with a whisk until smooth.
Step 2:

Add the cornstarch and pour in the milk. Stir.
Step 3:

Cook the custard over moderate heat, stirring constantly, until the first bubbles appear. It should thicken well and be free of lumps.
Step 4:

Add the butter to the hot custard and stir it all together. Cover the custard with plastic wrap and set it aside for now.
Step 5:

Make the batter. In a deep bowl, lightly beat the eggs with the sugar using a whisk.
Step 6:

Add the milk, vanilla sugar, salt, and vegetable oil. Stir.
Step 7:

Sift in the cocoa through a strainer, then the flour, add the baking powder, and mix into a medium-thick, lump-free batter.
Step 8:

Grease a baking pan with butter and dust the bottom and sides with flour. Pour in the batter. Spoon the custard into the very center — there's no need to chill it first. A 9-inch (22 cm) springform pan works best for baking.
Step 9:

Bake the cake in the oven at 325°F (160°C) for 35–40 minutes. Take the finished cake out of the oven and remove it from the pan. Check for doneness with a toothpick.
Step 10:

Make the glaze. Combine the cocoa powder, sugar, and milk in a saucepan. Cook over low heat for 7–8 minutes until thickened, stirring constantly.
Step 11:

Add the butter to the hot glaze and stir. The glaze is ready. With this recipe it stays soft — after cooling it doesn't caramelize, flake off, or harden on the cake.
Step 12:

Pour the glaze over the Volcano cake, forming decorative drips like in the photo. For a thin stream, I poured the glaze into a bag and snipped off the tip. Leave the center untouched — that's our "lava."

This cake is a real treat for anyone with a sweet tooth. Wash it down with unsweetened tea, coffee with cream, cocoa with milk, and so on. While baking, don't open the oven, or the cake will fall. I really liked the result — a great combination of chocolate sponge and custard. I wish you all bon appétit and a cozy cup of tea!
Be prepared for the possibility that you may need more or less flour than the recipe calls for. Go by the desired batter consistency rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
It's important to sift the flour to aerate it. Then the cake comes out airy and rises well as it bakes.
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, check out the helpful tips on how ovens behave!