Try this Chocolate Volcano Cake that is so delicious, with chocolate cake layers assembled into the shape of a volcano with a sour cream frosting, crunchy nuts and covered with a chocolate glaze.
This Chocolate Volcano Cake is a cake I have been making since I was a teenager. When there's an event that requires a cake, this is one of the cakes that I can almost make in my sleep, doesn't require too much work, and always tastes phenomenal.
In our family, we call it the "Pincher" cake - Торт "Пинчер". It's chocolaty, moist, not too sweet, and has the crunch and nutty flavors of whatever nuts you like. The chocolate glaze that's drizzled on top of the cake is so good, you might want to make extra to eat with a spoon:). You can also add fresh or dry fruit or berries to it. Maybe once you try this cake it will become a go-to favorite for you too.
It's so fun to make it into the shape of a volcano with lots of delicious sour cream chocolate glaze streaming down. I also love that it's so easy to assemble into something that makes a statement without too much precision.
Ingredients:
Cake:
3 large eggs
1 cup granulated sugar
1 ½ cups sour cream
¾ (14 oz) of a can sweetened condensed milk
3 teaspoons baking soda dissolved in 1 teaspoon white vinegar
1-2 teaspoons vanilla extract
2 ¼ cups all purpose flour
4 Tablespoons cocoa powder
¼ teaspoon salt
Sour Cream Frosting:
24 oz. sour cream
¼ can (14 oz) sweetened condensed milk
1 cup powdered sugar (or more depending on your taste preference)
1-2 teaspoons vanilla extract
1 ½ cups heavy cream
1 cup chopped and toasted walnuts, hazelnuts (or any other nuts)
fresh or dry fruit or berries (raisins, cranberry, cherries, etc.) optional
Chocolate Glaze:
2-3 Tablespoons cocoa powder
4 Tablespoons sour cream
6 Tablespoons sugar
2 Tablespoons butter
Instructions:
How To Make a Chocolate Volcano Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9 inch) round springform cake pans.
- In the bowl of a standing mixer using a whisk attachment, mix the eggs and sugar until pale yellow and frothy, 5-10 minutes.
- Add the sour cream, condensed milk, the baking soda dissolved in vinegar and vanilla extract. Mix to combine.
- Sift in the flour, cocoa powder and salt. Mix to combine.
- You don't have to be too careful with the batter. This is not a sponge cake, so it's not supposed to be really light and fluffy. You don't have to be delicate with it.
- Bake the cake layers. Divide the batter between the 2 prepared cake pans. Bake in the preheated oven for about 25 minutes.
- You can check to make sure the cakes are baked through completely by using a toothpick. If the toothpick comes out clean when you poke it into the center of the cake, the cake is done. Cool the cakes completely.
- Meanwhile, make the sour cream frosting.
- Whip the heavy cream in a chilled bowl of a standing mixer using a whisk attachment until frothy and thick. Set aside.
- Mix the sour cream with the remaining condensed milk, powdered sugar and vanilla. You can add as much or as little sugar as you like.
- Fold the whipped cream into the sour cream. Set aside.
Assembling the Chocolate Volcano Cake
- Cut one of the cake layers in half horizontally.
- For the second cake layer, cut it into cubes, as big or as little as you want.
- Place a dollop of sour cream frosting onto the bottom of a cake platter.
- Next, place one of the divided cake layers on top and spread out a layer of frosting all over the surface.
- Sprinkle some of the nuts over the frosting.
- Place the second half of the cake layer on top and spread more frosting and sprinkle with more nuts.
- Set aside some of the frosting for the sides of the cake and the top.
- Gently toss the cubed cake pieces with the rest of the frosting and the nuts.
- As I already mentioned, you can use any nuts that you like and well as fresh or dried fruit or berries.
- Arrange all the cake pieces on top of the cake in the shape of a volcano, piling them up one on top of another.
- Spread the frosting that you set aside over the sides of the cake and cover the top with a thin layer of frosting as well.
- Place the cake in the refrigerator.
Decorate the Cake
- Meanwhile, make the chocolate glaze.
- In a small saucepan, whisk together all the ingredients EXCEPT the butter, while they are still cold.
- Cook over medium heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency.
- Whisk in the butter.
- Drizzle the hot glaze over the top of the cake. Since this is a volcano cake, I just have the chocolate stream from the top of the cake and down the sides.
- It's much easier to do if you're not trying to take a picture of the process at the same time:).
Refrigerate the cake for at least a few hours. I usually keep it refrigerated overnight. It’s very important to give the cake time to set and chill, otherwise it will fall apart when you cut it.
Chocolate Volcano Cake
Try this Chocolate Volcano Cake that is so delicious, with chocolate cake layers assembled into the shape of a volcano with a sour cream frosting, crunchy nuts and covered with a chocolate glaze.
- Prep Time: 1 hour 30 mins
- Cook Time: 25 mins
- Total Time: 1 hour 55 mins
- Yield: 1 (9-10 inch) round cake 1x
- Category: Sweets
Ingredients
Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 ½ cups sour cream
- ¾ (14 oz) of a can sweetened condensed milk
- 3 teaspoons baking soda dissolved in 1 teaspoon white vinegar
- 1-2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 4 Tablespoons cocoa powder
- ¼ teaspoon salt
Sour Cream Frosting:
- 24 oz. sour cream
- ¼ can (14 oz) sweetened condensed milk
- 1 cup powdered sugar (or more depending on your taste preference)
- 1-2 teaspoons vanilla extract
- 1 ½ cups heavy cream
- 1 cup chopped and toasted walnuts, hazelnuts (or any other nuts)
- fresh or dry fruit or berries (raisins, cranberry, cherries, etc.) optional
Chocolate Glaze:
- 2-3 Tablespoons cocoa powder
- 4 Tablespoons sour cream
- 6 Tablespoons sugar
- 2 Tablespoons butter
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9 inch) round springform cake pans.
- In the bowl of a standing mixer using a whisk attachment, mix the eggs and sugar until pale yellow and frothy, 5-10 minutes.
- Add the sour cream, condensed milk, the baking soda dissolved in vinegar and vanilla extract. Mix to combine.
- Sift in the flour, cocoa powder and salt. Mix to combine. You don't have to be too careful with the batter. This is not a sponge cake, so it's not supposed to be really light and fluffy. You don't have to be delicate with it.
- Divide the batter between the 2 prepared cake pans.
- Bake in the preheated oven for about 25 minutes. You can check to make sure the cakes are baked through completely by using a toothpick. If the toothpick comes out clean when you poke it into the center of the cake, the cake is done. Cool the cakes completely.
Sour Cream Frosting and Chocolate Glaze
- Meanwhile, make the sour cream frosting. Whip the heavy cream in a chilled bowl of a standing mixer using a whisk attachment until frothy and thick. Set aside.
- Mix the sour cream with the remaining condensed milk, powdered sugar and vanilla. You can add as much or as little sugar as you like.
- Fold the whipped cream into the sour cream. Set aside.
- Cut one of the cake layers in half horizontally.
- Cut the second cake layer into cubes, as big or as little as you want.
- Place a dollop of sour cream frosting onto the bottom of a cake platter. Place one of the divided cake layers on top and spread out a layer of frosting all over the surface. Sprinkle some of the nuts over the frosting. Place the second half of the cake layer on top and spread more frosting and sprinkle with more nuts.
- Set aside some of the frosting for the sides of the cake and the top.
- Gently toss the cubed cake pieces with the rest of the frosting and the nuts. As I already mentioned, you can use any nuts that you like and well as fresh or dried fruit or berries.
- Arrange all the cake pieces on top of the cake in the shape of a volcano, piling them up one on top of another.
- Spread the frosting that you set aside over the sides of the cake and cover the top with a thin layer of frosting as well.
- Place the cake in the refrigerator.
- Meanwhile, make the chocolate glaze.
- In a small saucepan, whisk together all the ingredients EXCEPT the butter, while they are still cold.
- Cook over medium heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
- Drizzle the hot glaze over the top of the cake in any design that you like.
- Refrigerate the cake for at least a few hours. I usually keep it refrigerated overnight. It’s very important to give the cake time to set and chill, otherwise it will fall apart when you cut it.
Hello Olga! My dad used tom bake this cake for every gathering for family. He is not with us anymore but I missed this cake so much (maybe because it feels special now) I am so happy to find this recipe here and will bake it for my daughters birthday. Can it be baked in advance? Will it be good if I bake it on Friday but serve on Sunday ? Thank you 😊
What a special memory, Olesya. So happy that you will be able to recreate this cake.
Yes, you can definitely make the cake in advance. I usually make almost all cakes a day in advance, but two days should be good too.
Thank you 😊
Hi Olga, love this cake been making it for many years as well and didn’t really know where I got this recipe from but I guess Utica😉 now my daughter makes it, we call it «кучерявый пинчер» and to make it look like it we shred chocolate 🍫 on top of chocolate glaze 😉
hey can i use brown sugar witch is ganulated
Granulated sugar is the most common sugar used in baking, white. This will work best in this recipe.
Thank you for the recipe. I made this cake for New Year's day this year and it came out great and delicious! I'm not a baker, but your recipes are helpful and easy to follow. You are my go to place for new, creative & traditional Russian recipes!
Thank you, Tanya! I'm so happy to hear that you enjoyed the cake and thank you for using my recipes:).
Hi Olga,
Is this cake pretty much fool proof?)))
I’d love to try making it for guests next weekend, but i’m always nervous to try ‘new recipes’ when they are for someone else other than my family))))
Also, how well does it ‘preserve’? For example, could i make it on Friday night and serve it on Sunday afternoon?
Thanks for your reply!
Hi Jenya,
I am not exactly sure what at what level your baking skills are. I would say that this cake is not too difficult, but if you've not baked much before, I don't know.
Yes, you can make this cake in advance and it will be perfect to serve a day or two later.
Olga, thank you for your site-I like it and use a lot for ideas what to make.
My daughter and I made this cake for thanksgiving dinner, and I noticed that 3 teaspoon of baking soda is too much (my opinion) We put 2 teaspoon, and my sister-in-law said that soda was noticeable (by taste).
Otherwise my 11 years daughter had fun -it's her new experience now-learning to make different desserts.
Thank you for having a varieties of these on your site.
Hi Lyukon,
I'm sorry you weren't 100% satisfied with the recipe.
Next time, you could try using baking powder instead. This is the classic recipe that I got from a relative in Belarus, so I choose to use the original recipe, but you can experiment and try using the baking powder instead and hopefully, it will taste better for you.
Just wondered what percent fat sour cream you used. I am afraid that if it isn't thick enough it might get runny. My daughter, who lived in Ukraine, really wants me to make it, and I just want to make sure it will turn out with the type of sour cream we have. Thanks
I always buy whole milk sour cream (full fat, not part skim or low fat). I hope that helps, Iris.
Omg wow Olga chocolate cream and nuts what could be better lmao I am totally drooling and salivating right now am wondering tho if the nuts need to be toasted pr is it not necessary may be going away to friends pf the family next week or two for the Sabbath weekend and this cake looks so very tantalizing and scrumptious perfect homemade gift
Toasting the nuts gives them more flavor, but it's totally up to you, Tzivia.
Really cool awesome gr8 to know that it can work either way thanx lots babes have a gr8 fun sweet weekend cheers
Oh my goodness, this cake was so delicious! My husband claimed this cake was his favorite when we got married. I had never tasted this cake before and each of my attempts got a thumbs down. I gave up making it several years ago and randomly decided to make your recipe last week. We (ahem, I) could not stop eating it! I love that it's not too sweet, and it's definitely MY new favorite cake. Thanks, Olga! The search is over 🙂
I'm so happy to hear that, Tanya. I also love cakes that aren't too sweet, so I totally agree with you. Thanks for taking the time to write.
My sister made this cake and she also added sour Russian cherries from banka, it was delicious, that sour and sweet tangle was perfect combination! planning to make it as a layer cake type for this weekend with nuts and sour cherries in between, will tag u on instagram if I don't forget:)
Adding sour cherries sounds like such a delicious combination with this cake. I would love to see your cake too once you make it, Alena.
I made it for New Year party...this cake was a bomb! it was pretty easy to make if you follow the recipe. Thank you very much!
That's wonderful, Elena. I'm so glad you enjoyed it.
Olga! This cake looks absolutely AMAZING!! Planning to make it this week!
I'd love to hear what you think once you make it, Lidiya!
Hi Olga! Happy new year!!
How much does it cost to make this cake? Approximately
Hi Julia! Happy New Year to you too.
I don't know how much the cake will cost to make. It depends on where you live and what type of ingredients you buy.
Different parts of the world have different prices and it will make a difference whether you buy regular ingredients or organic.