Strawberry jelly, chocolate, banana and peanut butter volcano cake recipe


  • 130g plain (all purpose) flour
  • 65g cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • 1/4 teaspoon salt
  • 80g natural runny peanut butter
  • 150g coconut sugar
  • 250g mashed banana
  • 125ml melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • A pack of strawberry jelly/Jell-O
  • 50g white chocolate
  • 50g dark chocolate
  • mixture of diced fruit (I used strawberry, kiwi, apricot and peach)
  • Crushed Biscoff biscuits/Speculoos cookies


  1. Preheat oven to 180°/350°F. Thoroughly grease a medium glass bowl with some butter. Set aside.
  2. In a seperate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, vanilla powder and salt.
  3. In a separate large bowl, whisk together the sugar, mashed banana, coconut oil, eggs and vanilla extract.
  4. Add the flour mixture to the wet mixture and mix until well combined.
  5. Pour mixture into greased glass bowl and bake for about an hour or until a skewer inserted into the middle of the cake comes out completely clean. (If cake starts to darken too much throughout baking, cover loosely with foil and carry on baking.)
  6. Remove from oven and allow to cool completely.
  7. Once cake has fully cooled, very carefully run around the edge of the cake with a mini offset spatula to loosen the edges slightly. Place a plate on top of the glass bowl and flip over to invert the cake onto the plate.
  8. Place a cookie cutter (about the base size of the glass bowl the caked baked in), onto the middle of the cake. Push down about an inch deep into the cake. Use a knife to cut around the inside of the cookie cutter and carve out the rest of the cake inside until an inch deep and level. Pat down the loose crumbs all over the base and sides of the hole with the back of a spoon.
  9. Melt the dark chocolate over a bain marie. Pour a few tablespoons of melted chocolate inside the hole to begin with and spread around the base and edges of the hole until entirely covered. Add more melted chocolate if necessary. Place in the fridge for chocolate to harden.
  10. Melt the white chocolate over a bain marie. Transfer to a piping bag and snip a bit off the tip with scissors. Pipe a drip border around the hole down the sides of the cake. Using a cocktail stick, swipe downwards through the end of the drips to create sharp points.
  11. Prepare jelly according to package directions and set aside. Arrange fruit inside the hole and pour in the cooled jelly mixture to reach the top of the hole. Place in the fridge until jelly has fully set. Decorate base of cake with crushed Biscoff biscuits and diced fruit.

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