Surprise family or guests with this volcano chocolate cake with Alpine filling. It will be the biggest hit!!


  • 2 cups wheat flour (tea)
  • 1 cup (tea) chocolate powder 50% cocoa
  • 4 eggs
  • 1 and 1/2 cup (tea) of sugar
  • 1/2 cup (tea) of oil
  • 1 cup milk (warm)
  • 1 tablespoon vanilla essence
  • 1 tablespoon chemical baking powder

Preparation mode

  1. Unite a hole shape in the middle with oil and sprinkle with chocolate powder. Reserve.
  2. In a bowl, sift the wheat flour and chocolate powder. Mix and book.
  3. In a mixer, beat the eggs with the sugar until light.
  4. Remove the bowl from the mixer and add the oil, essence and mix well.
  5. Preheat the oven to 180 degrees C.
  6. Gradually add, alternating with the milk, the mixture of flour and chocolate.
  7. Mix well until you get a homogeneous mass.
  8. Add the yeast and mix lightly.
  9. Bake for approximately 50 minutes.

Stuffing and Topping Ingredients

  • 200 grams semisweet noble chocolate
  • 400 grams of firm dulce de leche
  • 3 tablespoons cocoa powder 50% cocoa
  • 3 tablespoons powdered milk
  • 1/2 box of cream
  • Cherries in syrup.
  • chocolate chips

Preparation mode

  1. In the mixer, beat for 5 minutes, all the ingredients.
  2. Apply on the cake.


  1. After the cold cake, pour all the stuffing into the hole and top of the cake.
  2. Spread all over the top and let it drip down the sides.
  3. Decorate with cherries and chocolate shavings.

Mother’s Tips

Before doing the toothpick test to see if the cake is baked, lightly touch the dough with your finger. If it’s soft, bake for longer.

See also chocolate mousse cake


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