Volcano birthday cake

Equipment

• 1 Baba cake tin (deep ring tin, 21cm top diameter x 10.5cm height)
• 1 30cm round cake stand or plate
• 1 plastic table cloth
• 1 saucepan
• 1 electric mixer
• 1 small knife
• 1 butter knife or offset spatula
• 1 small cup

Instructions

1. Preheat oven to 160C. Generously grease the tin and then sprinkle with 2 tablespoons of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.
2. Place the butter, chocolate and coffee (with water if using instant) in a saucepan and stir over low heat until melted, remove from heat and allow to cool slightly.
3. Sift flours, bicarb and cocoa into a large bowl of an electric mixer, add the sugar and beat on low speed to combine. Add the combined eggs, oil and buttermilk and beat on a low speed until well combined.
4. Spoon into tin and bake for about 1 hour and 15 minutes or until a skewer inserted into the cake comes out clean. Leave the cake in the tin until cold. Ideally, make the cake the day before and then once cool to touch, refrigerate over night.
5. To make the chocolate ganache, heat cream in a small saucepan until close to boiling, remove from heat and add chocolate. Stir until chocolate has melted and the mixture is smooth. Leave to cool for at least an hour or until thick enough to thickly coat the back of a spoon.
6. Use a small knife to loosen the cake from the sides and middle tube of the cake pan. Be patient, I usually have to do this 2 or 3 times before the cake comes out.
7. Cut a sheet of the yellow and red cellophanes in half. Layer each sheet on the cake stand or plate (yellow, red, yellow, red). Carefully turn the cake onto the cellophane Lava Pool. Spread a generous layer of cooled chocolate ganache over the top and side of the cake using a butter knife or offset spatula.
8. Press a small cup into the mouth of the volcano and line with a half sheet of red cellophane. Press the cellophane right in so the ends stick up like erupting lava. Spoon red and orange jelly into the cup, so it is just overflowing the brim of the cup. Use the jubes to form piles of molten rock at the base of the volcano.
9. Refrigerate the cake until needed, or leave at room temperature and just load up with jelly before the big moment. To cause the eruption, lift a corner of the cellophane and the jelly will tumble down the cake and into your carefully placed lava-catching devices!