Chocolate Volcano Cake

This is a dessert with a lot of personality...and chocolate!


Makes 12 servings

3/4 cup (180 ml) butter

2/3 cup (160 ml) Chocolats Favoris Original Dark Chocolate Drops

1 tsp (5 ml) instant espresso powder, or 2 tsp (10 ml) instant coffee powder

2 cups (500 ml) cake and pastry flour

2 cups (500 ml) sugar

1 tsp (5 ml) baking powder

3/4 tsp (3 ml) salt

1/4 tsp (1 ml) baking soda

2 eggs 

1/2 cup (125 ml) milk

1/2 cup (125 ml) plain yogurt

1 tbsp (15 ml) pure vanilla extract

To serve

1 large can (425 g) Chocolats Favoris Original Dark Fondue


Get my fondue


Preheat the oven to 350°F (175°C). Generously butter a 10- to 12-cup Bundt cake pan.

In a small saucepan or in the microwave at a low heat setting, melt the butter with the Chocolats Favoris Original Dark Chocolate Drops and mix until smooth. Mix in the instant espresso or coffee powder. Let cool for 10 minutes.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a second bowl, whisk together the eggs, milk, yogurt, and vanilla extract. Add the wet ingredients to the dry ingredients and mix to combine, then incorporate the cooled melted chocolate.

Transfer the cake batter to the prepared Bundt pan. Using a spatula, spread out the batter into the pan and smooth out the top.

Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake rest in its pan for 5 minutes, then invert the pan over a wire rack and gently tap down to unmold the cake. (The cake will stick to the pan if it cools completely in it.) Remove the pan and let the cake cool completely.

To serve, transfer the cooled cake to a serving plate. Melt the Chocolats Favoris Original Dark Fondue according to the packaging instructions. For a spectacular presentation, in front of your guests, pour the melted fondue over the cake and in its center to fill it completely with chocolate. Serve and enjoy immediately.