Chocolate Lava Cake with Cherry Filling

This chocolate volcano cake is simple to assemble and yields a stunning, flavorful dessert: moist cubes of chocolate and vanilla sponge, pockets of tangy cherry filling, and a velvety whipped sour cream frosting. The cake is built into a rough volcano-shaped mound, chilled so the cream sets into the cake cubes, and then finished with a glossy chocolate ganache. The combination of dark chocolate, creamy vanilla, and tart cherries is balanced and not overly heavy, making this an ideal finish to a rich meal. No special decorating skills are needed — the rustic, slightly messy assembly is part of the charm, and slicing reveals a colorful cross section.

🌋 Why you’ll love this recipe

• Light and airy: The whipped-sour-cream frosting keeps the cake creamy without weighing it down.
• Two sponge flavors: Vanilla and chocolate sponges are cut into cubes for a pleasing contrast in each bite.
• Simple, set-and-chill technique: The cake is assembled in layers of cubes, filling, and frosting, then refrigerated so the layers meld into a creamy, sliceable cake.
• Homemade cherry filling: Tart cherries simmered with sugar and thickened make a bright, flavorful filling that complements the chocolate.
• No frosting skills required: The rustic assembly is forgiving — the ganache hides imperfections and lends a polished finish.

📝 Key ingredients

Read through for tips to make this recipe turn out perfectly. Full steps and ingredients are included in the recipe section below.

• Dutch-process cocoa powder: Gives the chocolate sponge deeper, rounder chocolate flavor.
• Tart cherries (frozen is fine): Ideal for a bright, tangy homemade filling.
• Almond extract: A small amount enhances the cherry flavor.
• Cornstarch: Thickens the cherry filling so it doesn’t run.
• Whole eggs: Beaten with sugar to a ribbon stage to produce a light sponge without separating eggs.
• All-purpose flour: Use unbleached; weigh for best results, or spoon and level when measuring by volume.
• Heavy whipping cream and sour cream: Cold heavy cream whipped to medium-stiff peaks combined with high-fat sour cream creates the silky frosting that soaks into the sponge cubes and sets in the refrigerator.

👩‍🍳 How to make chocolate volcano cake

Cherry filling

• Combine 2 cups pitted tart cherries, ½ cup sugar, 1 tablespoon lemon juice, and ¼ teaspoon almond extract in a saucepan. Cook until the cherries release their juices and the mixture simmers.
• Mix 2 tablespoons cornstarch with 2 tablespoons water, add to the simmering cherries, and cook until thickened. Transfer to a heatproof bowl, cover, and refrigerate until fully chilled.

Sponge cakes

• Line two 8″ round pans with parchment on the bottoms and preheat the oven to 355°F (180°C).
• In a large bowl or stand mixer, beat 4 large eggs with 1 cup granulated sugar until light and creamy and the batter falls in ribbons from the whisk.
• Gently fold in ¼ teaspoon sea salt, 1 tablespoon vanilla extract, and ½ cup sour cream until combined.
• Sift 1 cup all-purpose flour and 1 teaspoon baking powder into the batter and fold until mostly smooth.
• Divide the batter: transfer half to one prepared pan (vanilla). To the remaining batter, sift in ¼ cup cocoa powder and fold to combine, then pour into the second pan (chocolate).
• Bake the pans in the middle of the oven for 16–17 minutes, or until a toothpick comes out mostly clean with a few crumbs. Cool, then invert and cut each cake into roughly 1″ cubes.

Sour cream frosting

• Whip 2 cups cold heavy cream with 1 cup powdered sugar to medium-stiff peaks.
• Fold in 3 cups cold sour cream, 1 teaspoon vanilla, and ¼ teaspoon salt. Mix until the frosting is stiff and glossy but still smooth.

Assembling the volcano

• Spoon a generous amount of frosting onto a cake stand or large plate to anchor the base. Arrange a layer of alternating chocolate and vanilla cubes over the frosting and spoon cherry filling into gaps between the cubes. Cover with more frosting, pressing it into and between the pieces so the structure holds.
• Repeat layers until you have a roughly volcano-shaped mound. Cover the entire mound generously with frosting and smooth the exterior.
• Wrap a large sheet of plastic wrap loosely around the outside (starting at the base) to help the cake hold its shape, then refrigerate for at least 8 hours or overnight. Chilling softens the sponge and allows the frosting to set into a thick, creamy texture.

Chocolate ganache

• Just before serving, bring 1 cup heavy cream to a simmer. Pour it over 1 cup semisweet chocolate chips or chopped chocolate in a heatproof bowl. Let sit for a few minutes, then whisk until smooth.
• Allow the ganache to cool about 10 minutes, then pour it over the chilled cake, working a spoon around the base and any exposed areas. Chill briefly so the ganache firms. Top with a cherry and slice to serve.

🥄 Make ahead and storage

Assemble and refrigerate the cake overnight. Unwrap and pour the ganache the next day, then chill briefly for the ganache to set. Once finished, store the cake uncovered in the refrigerator; the ganache protects the surface and helps prevent drying. Leftovers keep well in an airtight container in the fridge for up to 4 days.

📖 Recipe

Ingredients (serves 12)

• Cherry filling: 2 cups pitted tart cherries, ½ cup granulated sugar, 1 tablespoon lemon juice, ¼ teaspoon almond extract, 2 tablespoons cornstarch, 2 tablespoons water.
• Sponge cake: 4 large eggs, 1 cup granulated sugar, ¼ teaspoon sea salt, 1 tablespoon vanilla extract, ½ cup sour cream, 1 cup all-purpose flour (120 g), 1 teaspoon baking powder, ¼ cup cocoa powder (for the chocolate cake).
• Sour cream frosting: 2 cups heavy whipping cream (cold), 1 cup powdered sugar, 3 cups sour cream (cold), 1 teaspoon vanilla, ¼ teaspoon salt.
• Ganache: 1 cup heavy cream (35%), 1 cup semisweet chocolate chips or chopped dark chocolate. Optional: 1 cherry for topping.

Instructions (summary)

Make the cherry filling and chill. Prepare the two sponge cakes (vanilla and chocolate) by beating eggs and sugar to ribbon stage, folding in sour cream and dry ingredients, and baking in two 8″ pans for 16–17 minutes. Cool and cut into 1″ cubes. Whip the cream and sugar to medium-stiff peaks and fold in sour cream, vanilla, and salt to make the frosting. Layer cubes, cherry filling, and frosting into a volcano-shaped mound, wrap loosely, and refrigerate at least 8 hours or overnight. Make ganache just before serving and pour over the chilled cake. Chill briefly for the ganache to set, top with a cherry, slice, and enjoy.

📌 Notes

This cake improves with chill time — plan to assemble the day before serving. If the first pour of ganache seems thin, let it set briefly and pour a second thin layer. For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour.