Today I’m showing you how to make a white chocolate rainbow lava cake! The inside of this molten cake is filled with bright beautiful colors that erupt when you dig in. Topping it off is a beautiful isomalt sugar show piece.
Subscribe to Cupcakes and Cardio on YouTube here.
More RAINBOW CAKE RECIPES.
GET MY COOKBOOK here.
White Chocolate Rainbow Lava Cake
Lava Cake Ingredients:
- 1/3 cup butter
- 6 ounces white chocolate
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup all purpose flour
Materials:
- Mini Scalloped Pie Pans (10oz) or ramekins (6oz-8oz) (Buy the pans here)
- Americolor Gel Paste- Sky Blue (Buy it here), Deep Pink (Buy it here), Lemon Yellow (Buy it here)
Lava Cake Procedure:
- Preheat oven to 400F. Grease pans liberally with butter.
- In a microwave safe bowl, heat butter and white chocolate for 1 minute. Stir until smooth and combined.
- In the bowl of a stand mixer, fitted with the whisk attachment, whip eggs until frothy on medium speed. Add sugar and continue to whip on high speed for one minute. Turn mixer to low and add white chocolate mix, vanilla and salt. Mix until combined. Add flour and mix again.
- Divide batter into three separate bowls. Add one drop of blue to one bowl, a few drops of pink to the second and a few drops of yellow to the third. (Go easy on the amount of blue paste added as too much will turn the rainbow lava flow into a brown mess.) Stir gel pastes into the batter until no white streaks remain.
- Pour one scoop of each color of batter into one pan or fill the pan 2/3 full. Bake in the preheated oven for 9-11 minutes. I recommend doing one cake first to practice baking time. Over baking will eliminate any lava. Also, make note that this should be served immediately after baking.
- Once time has elapsed, remove from oven and let sit for 1-2 minutes. Place a dessert plate over top of the dessert and flip the whole thing over so that the plate is the right way up and the lava cake is flipped over. Remove the pan, top cake with ice cream or whipping cream, sprinkles and the isomalt sugar explosion (see instructions below)
Isomalt Rainbow Explosion (Sugar Art)
Ingredients:
- 1 cup Isomalt Crystals Divided (Buy it here)
- Americolor Gel Paste- Sky Blue (Buy it here), Deep Pink (Buy it here), Lemon Yellow (Buy it here)
- Candy Thermometer (I use this one)
Procedure:
- Preheat oven to 350F.
- In a small saucepan, place one third of the isomalt crystals and 2 tablespoons of water. Stir to coat crystals. Heat on high until reaching 280F on a candy thermometer. At this temperature, coloring can be added. Add a drop of one color per batch. Mixture will bubble furiously, and the temperature will lower. Continue to allow it to boil until reaching 320F. Remove from heat immediately as the isomalt will continue to heat. Pour into an oven proof bowl (I use small glass ones) and place into the warm oven. The heat from the oven will keep the isomalt warm/liquid until the other colors are finished. If the isomalt firms up, simply turn the heat up.
- Repeat for the second colors.
- Working quickly, remove isomalt bowls from the oven, and on a silicone mat, splatter the sugar in an explosion like shape. If the isomalt firms up, return it to the oven.
- Allow sugar pieces to harden before moving. The liquid is extremely hot, so be careful while working with it.
Mail to:
Jenn Johns
PO Box 20053
Tamarack Mall
Cranbrook, B.C. V1C6J5
Canada
