Type what you have

Ingredients

• ✓ dark chocolate cake mix
• instant chocolate pudding mix
• sour cream
• egg
• vegetable oil
• coffee liqueur
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
3. 3 Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

By Caitlin Koch

Ingredients

• ✓ dark chocolate cake mix
• baking spray
• egg
• milk
• butter
• instant espresso powder
• vanilla extract
• semi-sweet chocolate chip
• heavy cream
• egg white
• granulated sugar
• cream of tartar
• graham cracker crumb
• graham cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.
3. 3 Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.
4. 4 Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.
5. 5 While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.
6. 6 Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.
7. 7 Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.
8. 8 Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.
9. 9 Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
10. 10 Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
11. 11 Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.
12. 12 Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.
13. 13 Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.
14. 14 Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.
15. 15 Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.
16. 16 Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.
17. 17 Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
18. 18 Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.

By Karen Rankin

Ingredients

• ✓ dark chocolate cake mix
• ✓ dark chocolate cake mix
• dry ice
• yellow food coloring
• red food coloring
• water
• marshmallow cream
• cinnamon flavoring
• red food coloring
• water
• corn syrup
• sugar
• heavy cream
• vanilla extract
• butter
• cocoa powder
• confectioners' sugar
• butter
• egg
• water
• butter
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.
2. 2 For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.
3. 3 For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool, about 30 minutes
5. 5 Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl.
6. 6 Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.
7. 7 Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".
8. 8 Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.
9. 9 Line a baking sheet with aluminum foil.
10. 10 To make the candy lava: Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.
11. 11 Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.
12. 12 To make the marshmallow cream lava: Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until smooth and even in color, 3 to 5 minutes.
13. 13 Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

By buffet1

Ingredients

• ✓ dark chocolate cake mix
• chocolate cake mix
• egg
• vegetable oil
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. 2 In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
4. 4 To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

By Anne Paquette

Ingredients

• ✓ dark chocolate cake mix
• cherry pie filling
• egg
• almond extract
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
4. 4 Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

By landladyv

Ingredients

• ✓ dark chocolate cake mix
• water
• egg
• vegetable oil
• instant chocolate pudding mix
• cinnamon
• mexican chocolate drink tablet
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
2. 2 Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
3. 3 Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
4. 4 Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
5. 5 Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

By Mojito Mama