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Molten Colour Bomb Cake

Molten Colour Bomb Cake


serves : 4


  • 120 grams butter
  • 150 grams dark chocolate, chopped
  • 20 grams caster sugar
  • 3 eggs
  • 70 grams plain flour
  • 1 tablespoon cocoa
  • Chocolate ganache
  • 160 grams double cream
  • 100 grams dark chocolate, chopped
  • 4 white chocolate truffles
  • Chocolate beans or sprinkles


  1. Pre-heat the oven to 180ºC (350ºF.) Butter and flour each ramekin dish, making sure to knock out as much flour as possible.
  2. Place the butter and chocolate into a bowl and microwave for 1 minute, stirring every 30 seconds. Once both are melted leave to cool slightly.
  3. Add the eggs and sugar, stir to combine.
  4. Next add the flour, sugar and cocoa, stir until fully incorporated.
  5. Fill each ramekin with 2 tablespoons of batter then place a white chocolate truffle into each center. Gently push the truffle into the batter, making sure it doesn’t go all the way to the bottom.
  6. Top each truffle with the remaining batter.
  7. Bake for 12-15 minutes or until the sponge springs back when you gently press the top.
  8. Whilst the cakes are baking prepare the ganache. Place the cream into a small pan and warm until just simmering.
  9. Once warm add the chocolate and stir until the chocolate is melted and the mixture is glossy. Set aside.
  10. Once the cakes are ready, run a knife around the edge of the cake to release them.
  11. Turn the cakes out on a serving plate, top with a spoon full of the ganache and top with sprinkles.
  12. Watch the cake turn into a colour bomb and break open for a river of white chocolate goodness