Cabaran Memasak

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 3/4 cup Cocoa Powder (unsweetened)
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Whole Milk (room temperature)
• 200 g Dark Chocolate (70% cocoa, chopped for lava)
• 100 ml Heavy Cream (for chocolate lava)
• 1/2 cup Unsalted Butter (for frosting) (softened)
• 3 cups Powdered Sugar (sifted)
• 2 tsp Vanilla Extract
• as needed Food Coloring (red, orange, yellow, green, blue, purple for rainbow buttercream)
• 1/2 cup Sprinkles (various colors for unicorn and rainbow effect)
• 1/2 cup M&M's Candies (for decorative “rocks”)
• 1/4 cup Nutella (for a chocolate‑hazelnut layer)
• 2 tbsp Caramel Syrup (for drizzling)

Instructions

1. Prepare Cake Pans

   Line the 9‑inch round cake pan with parchment paper and lightly grease the sides with butter.

   Time: PT5M

2. Mix Dry Ingredients

   In a mixing bowl whisk together flour, cocoa powder, baking powder, and salt until evenly combined.

   Time: PT5M

3. Cream Butter and Sugar

   Using the electric hand mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3‑4 minutes.

   Time: PT5M

4. Add Eggs

   Add eggs one at a time, beating well after each addition.

   Time: PT3M

5. Combine Wet and Dry

   Add the dry ingredient mixture to the butter‑egg mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix on low until just combined.

   Time: PT5M

6. Bake the Cake

   Pour batter into the prepared pan, smooth the top, and bake in a pre‑heated oven at 350°F for 30‑35 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

7. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely.

   Time: PT15M

8. Prepare Chocolate Lava

   In a saucepan over low heat, melt dark chocolate with heavy cream, stirring constantly until smooth. Remove from heat and let cool slightly; it should be pourable but not runny.

   Time: PT10M

9. Make Rainbow Buttercream

   Beat softened butter (1/2 cup) until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low. Add vanilla and a pinch of salt. Divide the buttercream into six portions and tint each with a different food‑coloring (red, orange, yellow, green, blue, purple).

   Time: PT15M

10. Assemble the Volcano

    Place the cooled cake on a serving plate. Using a spoon, carve a shallow crater in the center about 2‑inch deep. Fill the crater with the prepared chocolate lava, allowing it to pool.

    Time: PT5M

11. Pipe Rainbow Buttercream

    Using a piping bag fitted with a small round tip, pipe concentric rings of the colored buttercream around the lava crater, creating a “mountain” effect. Finish with a final outer ring of white buttercream to mimic snow.

    Time: PT10M

12. Add Decorative Elements

    Scatter sprinkles, M&M's, and a few edible unicorn toppers over the buttercream. Drizzle caramel syrup for extra shine.

    Time: PT5M

13. Final Touch – Chocolate “Lava Flow”

    Just before serving, warm the remaining chocolate lava briefly and drizzle it down the sides of the cake to mimic erupting lava.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg replacer
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of Baking Powder: Baking soda (use half amount)
• Instead of Whole Milk: Almond Milk
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Heavy Cream: Half‑and‑half
• Instead of Unsalted Butter (for frosting): Margarine
• Instead of Vanilla Extract: Almond Extract
• Instead of Sprinkles: Edible glitter
• Instead of Nutella: Chocolate hazelnut spread

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• 9‑inch Round Cake Pan
• Parchment Paper
• Oven
• Saucepan
• Spatula
• Cooling Rack
• Piping Bag with Small Round Tip (optional)
• Food‑grade Spray Bottle (optional)
• Heat‑proof Bowl
• Knife

Critical Steps — Do Not Skip

• Baking the cake to the correct doneness
• Preparing smooth, pourable chocolate lava
• Carving the central crater without breaking the cake
• Piping the rainbow buttercream evenly

Chef Tips from the Video

• Use high‑quality dark chocolate for the most dramatic lava color and flavor.
• Add a pinch of espresso powder to the chocolate lava for depth without tasting coffee.
• For a smoother crater, use a small ice‑cream scoop to remove cake flesh.
• If you want extra height, stack two thin cake layers and carve the crater in the top layer only.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 3 days.

Freezer: Freeze tightly wrapped for up to 1 month; thaw in the fridge before serving.

Room temperature: Can sit at room temperature for 2‑3 hours after assembly, but chocolate lava will solidify.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in plastic.
• Prepare the chocolate lava and keep it refrigerated; re‑warm before assembly.
• Buttercream can be made 2 days ahead and kept in the fridge; bring to room temperature before piping.

Frequently Asked Questions