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Chocolate Funfetti Lava Cake https://www.metro.ca/userfiles/image/recipes/gateau-lave-chocolat-funfetti-11526.jpg PT30M PT25M PT55M
For the cake:Preheat oven to 350°F.Liberally grease 13x18 in (33x45 cm) rectangular baking sheet with cooking spray and line with parchment paper and set aside.In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar until combined. Mix in the oil, vanilla, vinegar and room temperature coffee OR water and whisk together until a smooth batter comes together. Pour into the prepared pan.Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Refrigerate or freeze for a few minutes after its room temperature to make it easier to slice.For Fudge Buttercream frosting :Add all ingredients to a food processor and run for about 20 seconds until the frosting comes together. Scrape down the bowl and run until smooth.For the Ganache :Place chocolate in a medium bowl. Heat cream in a small saucepan over medium heat (or microwave) until just below simmering. Pour hot cream over chocolate, leave as is for 1 min then stir well until smooth and glossy, set aside to cool.To assemble :Once the cake is cool, use a 5” round biscuit cutter or plate to help you trim out circles of cake. You should be able to get 3 full circles and a 4th made from two halves. Place the first one down on a rimmed plate. Spread 2-3 tablespoons (30-45 ml) of the frosting over the cake, then place the second cake layer over it pressing it down lightly then repeat with the remaining cake layers. Finishing off with the buttercream.Wrap cake with acetate sheet that is at least 2 inches taller than the cake. Tape off ends. Check that there are no gaps between acetate and frosting on the top layer, adding more frosting as needed.Pour ganache over frosting :Add the sprinkles all over the top of the ganache.Slowly and gently pull the acetate sheet completely off the cake allowing ganache to drip down the cake.Slice and enjoy!
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2 1 2 2
Cake: 3 cups (750 ml) all-purpose flour 2/3 cup (160 ml) Selection Premium cocoa powder 2 teaspoons (10 ml) baking soda 1 teaspoon (5 ml) salt 2 cups (500 ml) granulated white sugar 3/4 cup (180 ml) neutral tasting vegetable oil 3 teaspoons (15 ml) vanilla extract 2 tablespoons (30 ml) white vinegar 2 cups (500 ml) room temperature brewed coffee (optional - use water instead) Fudge buttercream Frosting: 6 ounces (180 ml) Selection dark 70% baking chocolate, chopped, melted and the cooled 4 1/2 cups (1125 ml) powdered sugar 1 1/2 cup (375 ml) unsalted butter, softened to room temperature (3 sticks) 6 tablespoons (90 ml) whole milk or half and half 1 tablespoon (15 ml) vanilla extract For the chocolate ganache : 7 ounces (200 g) Selection dark 70% baking chocolate, chopped 1 cup (250 ml) heavy cream
Chocolate Funfetti Lava Cake

Chocolate Funfetti Lava Cake

Rate this recipe
1 Vote
6
Desserts
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cake:
  • 3 cups
    (750 ml)
    all-purpose flour
  • 2/3 cup
    (160 ml)
    Selection Premium cocoa powder
  • 2 teaspoons
    (10 ml)
    baking soda
  • 1 teaspoon
    (5 ml)
    salt
  • 2 cups
    (500 ml)
    granulated white sugar
  • 3/4 cup
    (180 ml)
    neutral tasting vegetable oil
  • 3 teaspoons
    (15 ml)
    vanilla extract
  • 2 tablespoons
    (30 ml)
    white vinegar
  • 2 cups
    (500 ml)
    room temperature brewed coffee (optional - use water instead)

  • Fudge buttercream Frosting:
  • 6 ounces
    (180 ml)
    Selection dark 70% baking chocolate, chopped, melted and the cooled
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES


  • 4 1/2 cups
    (1125 ml)
    powdered sugar
  • 1 1/2 cup
    (375 ml)
    unsalted butter, softened to room temperature (3 sticks)
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES


  • 6 tablespoons
    (90 ml)
    whole milk or half and half
  • 1 tablespoon
    (15 ml)
    vanilla extract

  • For the chocolate ganache :
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES


  • 7 ounces
    (200 g)
    Selection dark 70% baking chocolate, chopped
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    HERSHEY'S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER CAKE, COOKIE OR BROWNIE MIX

    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES


  • 1 cup
    (250 ml)
    heavy cream
    You might like:

    Flyer Deal  (1)
    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

For the cake:

Preheat oven to 350°F.

Liberally grease 13x18 in (33x45 cm) rectangular baking sheet with cooking spray and line with parchment paper and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar until combined. Mix in the oil, vanilla, vinegar and room temperature coffee OR water and whisk together until a smooth batter comes together. Pour into the prepared pan.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Refrigerate or freeze for a few minutes after its room temperature to make it easier to slice.

For Fudge Buttercream frosting :

Add all ingredients to a food processor and run for about 20 seconds until the frosting comes together. Scrape down the bowl and run until smooth.

For the Ganache :

Place chocolate in a medium bowl. Heat cream in a small saucepan over medium heat (or microwave) until just below simmering. Pour hot cream over chocolate, leave as is for 1 min then stir well until smooth and glossy, set aside to cool.

To assemble :

Once the cake is cool, use a 5” round biscuit cutter or plate to help you trim out circles of cake. You should be able to get 3 full circles and a 4th made from two halves. Place the first one down on a rimmed plate. Spread 2-3 tablespoons (30-45 ml) of the frosting over the cake, then place the second cake layer over it pressing it down lightly then repeat with the remaining cake layers. Finishing off with the buttercream.

Wrap cake with acetate sheet that is at least 2 inches taller than the cake. Tape off ends. Check that there are no gaps between acetate and frosting on the top layer, adding more frosting as needed.

Pour ganache over frosting :

Add the sprinkles all over the top of the ganache.

Slowly and gently pull the acetate sheet completely off the cake allowing ganache to drip down the cake.

Slice and enjoy!

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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