This cottage cheese volcano cake is a showstopper: a soft chocolate sponge rises around a creamy, molten cottage cheese center that spills out beautifully when you cut the first slice. It tastes rich and comforting, yet stays light enough for an everyday bake. If you love cottage cheese bakes, you will also enjoy our Chocolate Cake with Cottage Cheese Swirl, and for another lighter chocolate treat, try the Cherry Banana Chocolate Cake (Light).
Ingredients
- 220 g (1 3/4 cups) flour
- 100 g (1/3 cup) sour cream (26%)
- 150 ml (2/3 cup) milk (2.5%)
- 1 tbsp cocoa
- 1 tsp baking soda + lemon juice
- 2 eggs
- 120 g (1/2 cup + 2 tbsp) sugar
- 70 g (5 tbsp) butter, melted
For the filling:
- 500 g (1.1 lb) cottage cheese (9%)
- 5 tbsp sugar
- 2 eggs
- 10 g vanilla
- 1 tbsp semolina
Instructions
- Filling first, so the semolina can swell: blend the eggs, cottage cheese, sugar and vanilla; stir in the semolina and rest.
- Batter: beat the sugar with the eggs; add the sour cream, milk and melted butter; quench the soda with lemon juice. Add the cocoa and sifted flour; beat into a smooth batter.
- Line a 22 cm pan with parchment; pour in the batter, then pour the filling into the center without stirring. Bake at 180°C (350°F) for 1 hour.
Tips
- Let the filling rest for at least 10 minutes so the semolina swells and the center sets into a soft, creamy texture rather than a runny one.
- Do not stir after pouring the filling into the center — that is what creates the dramatic volcano effect. For more cake-baking guidance, see Allrecipes.
- Cool the cake in the pan for 15–20 minutes before slicing, and serve it slightly warm for the best molten center. Serious Eats also has useful tips on baking with dairy fillings.
Nutrition: per 100 g: 99 kcal, protein 4 g, fat 5 g, carbs 4 g.