Recipe
Patty Finnerty’s Chocolate Volcano
Serves:
Ingredients:
2 boxes dark chocolate brownie mix
Cream Cheese Frosting (see recipe)
Chocolate Ganache (see recipe)
Equipment:
1 – 10” round cake pan
1 – 9’ x 13” cake pan
Pastry bag (for the cream cheese frosting)
For Cream Cheese Frosting:
1 ½ pounds cream cheese ~ at room temperature
8 ounces unsalted butter ~ at room temperature
1 ½ cups powdered sugar
2 tablespoons vanilla extract
For Chocolate Ganache:
2 cups heavy cream
1 pound semi-sweet chocolate
Cream Cheese Frosting (see recipe)
Chocolate Ganache (see recipe)
Equipment:
1 – 10” round cake pan
1 – 9’ x 13” cake pan
Pastry bag (for the cream cheese frosting)
For Cream Cheese Frosting:
1 ½ pounds cream cheese ~ at room temperature
8 ounces unsalted butter ~ at room temperature
1 ½ cups powdered sugar
2 tablespoons vanilla extract
For Chocolate Ganache:
2 cups heavy cream
1 pound semi-sweet chocolate
Directions:
Prepare the brownie mix according to the package directions ~ bake on box in a 10” round cake pan and back the second box in a 9” x 13” rectangular baking
pan. Cool and unmold the round cake onto a board. Cut the rectangular brownie into small cubes and set aside.
Spread a thin layer of ganache over the round cake and stack one layer of the brownie cubes on top of the ganache ~ allowing room to pipe cream cheese
frosting between the cubes. The cream cheese frosting will act as a “glue” for the cubes to stay in place. Repeat the process, adding and building
the volcano in a pyramid style, all the while piping the cream cheese frosting in between the cubes, again, to help them stay in place. Once the volcano
is finished, pour the slightly warm ganache over the volcano, starting from the top and allowing it to drip down the sides of cake. The ganache should
be slightly warm, to allow a good and even pour. Allow the volcano to set up in the refrigerator and then pull out for about 20 minutes before cutting,
for an easier time to cut and serve.
frosting between the cubes. The cream cheese frosting will act as a “glue” for the cubes to stay in place. Repeat the process, adding and building
the volcano in a pyramid style, all the while piping the cream cheese frosting in between the cubes, again, to help them stay in place. Once the volcano
is finished, pour the slightly warm ganache over the volcano, starting from the top and allowing it to drip down the sides of cake. The ganache should
be slightly warm, to allow a good and even pour. Allow the volcano to set up in the refrigerator and then pull out for about 20 minutes before cutting,
for an easier time to cut and serve.
For Chocolate Ganache:
Boil heavy cream and then stir in semi-sweet chocolate while off the heat. Stir until dissolved.
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