Chocolate Lava Stack Cake

A show-stopping tower of three molten-center chocolate cakes layered with silky ganache, the Chocolate Lava Stack Cake delivers all the drama of a classic lava cake—only supersized for a crowd. Each slice releases a rich river of warm chocolate, making it an unforgettable finale for dinner parties or celebrations.

Why You’ll Love This Recipe

• Spectacle and substance – the stacked presentation turns a simple dessert into a centerpiece while keeping the beloved gooey core.

• Surprisingly quick – batter to table in well under an hour thanks to a six-ingredient base. BAKE WITH ZOHA

• Make-ahead elements – the ganache discs can be frozen days in advance, freeing you to bake and assemble at the last minute.

• Flexible servings – one cake yields 10–12 elegant slices, perfect for sharing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 300 g good-quality dark chocolate (60–70 % cocoa), chopped

• 170 g unsalted butter (12 Tbsp)

• 4 large eggs + 2 egg yolks, room temperature

• 100 g granulated sugar (½ cup)

• 45 g all-purpose flour (⅓ cup)

• ½ tsp fine sea salt

• Optional molten-center boost:

  • 150 g dark chocolate, chopped

  • 120 ml heavy cream (½ cup)

• For stacking & garnish: ½ cup thick chocolate fudge sauce or extra ganache, fresh berries, and whipped cream or ice cream

directions

1. Prep the ganache discs (optional but ensures dramatic flow).

   • Heat cream to a simmer, pour over 150 g chocolate, let stand 1 min, stir smooth.

   • Pipe or spoon three 8 cm/3 in discs onto parchment; freeze until solid (30 min).

2. Make the lava batter.

   • Melt 300 g chocolate with butter in 20-second microwave bursts; cool slightly.

   • Whisk eggs, yolks, and sugar until pale, thick, and tripled in volume (about 3 min).

   • Fold in melted chocolate, then sift in flour and salt; mix gently just to combine.

3. Fill and bake.

   • Line three deep 15 cm/6-in springform or loose-bottom pans with parchment, butter, and dust with cocoa.

   • Divide batter, filling each pan halfway. Center a frozen ganache disc on top, cover with remaining batter.

   • Bake at 230 °C / 450 °F for 12–14 min until edges look set and tops barely jiggle.

4. Unmold. Let stand 1 min, run a thin knife around edges, invert onto racks.

5. Assemble the stack.

   • Place first cake on serving plate, spoon 2 Tbsp fudge sauce over.

   • Repeat with second and third layers, aligning gently.

   • Finish with berries and a dusting of cocoa or powdered sugar.

6. Serve immediately. Cut with a hot, dry knife for tidy slices and watch the lava flow.

Servings and timing

• Yield: 10–12 slices

• Prep time: 20 min

• Bake time: 14 min

• Assembly time: 5 min

• Total: About 39 min Allrecipes

Variations

• Salted-caramel lava – freeze discs of soft caramel instead of chocolate ganache.

• Espresso kick – add 1 tsp instant espresso powder to the batter.

• Peanut-butter core – swirl 2 Tbsp peanut butter into each ganache disc before freezing.

• Gluten-free – substitute the flour with a 1:1 gluten-free baking blend.

• White-chocolate swirl – fold 60 g chopped white chocolate into the batter for contrast.

storage/reheating

• Unassembled cakes: cool completely, wrap airtight, refrigerate up to 3 days or freeze 1 month. Reheat from chilled at 180 °C / 350 °F for 6–8 min until centers loosen.

• Stacked cake: best enjoyed fresh; if leftovers remain, refrigerate slices up to 24 h and warm each in the microwave (10–12 s) just until lava loosens—avoid over-heating or the centers will set.

FAQs

How do I know the cakes are done if they still jiggle?

Look for set edges pulling slightly from the pan; gentle jiggle in the middle signals a molten center.

Can I bake the layers in advance and assemble later?

Yes—bake, cool, wrap, and refrigerate up to 2 days. Warm each layer briefly before stacking to revive the lava.

What chocolate percentage works best?

A 60–70 % bittersweet bar delivers rich flavor without excess sweetness.

Must I use the frozen ganache discs?

No, but they guarantee an impressive flow and help prevent over-baking the center.

Can I scale the recipe for two layers?

Halve all ingredients; baking time drops to about 10–11 min.

Why did my cake collapse?

It may have been under-baked or unmolded too quickly; add 1 min bake time and rest the cakes 1 min before inverting.

Is cast-iron suitable instead of springform pans?

Cast-iron retains heat too aggressively; stick with metal springform or loose-bottom tins for precise timing.

How can I make a dairy-free version?

Swap butter for plant-based block margarine and use 70 % dairy-free chocolate and coconut cream for the ganache.

What’s the best way to cut clean slices?

Dip a long knife in hot water, wipe dry, and cut in a single downward motion, cleaning the blade between slices.

Can I add fruit inside?

A spoonful of thick raspberry jam under each ganache disc pairs beautifully with dark chocolate.

Conclusion

The Chocolate Lava Stack Cake marries restaurant-style molten cakes with layer-cake grandeur, yet stays week-night achievable. With minimal ingredients and smart make-ahead steps, you’ll deliver a dessert that’s as dramatic to slice as it is delicious to taste. Gather your chocolate, set the timer, and get ready for flowing applause.