Icelandic Volcano Cake

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The Icelandic Volcano Cake is a dramatic Iceland-inspired dessert made with a rich, moist chocolate cake, a creamy skyr jelly shaped into a volcanic cone, and strawberry jam flowing down the sides like molten lava.

The dark chocolate base represents volcanic rock, the white skyr cone evokes Iceland’s snow-covered mountains, and the bright strawberry jam creates the lava effect.

This recipe is designed for a 16 cm (6.3-inch) round cake tin and a 9–11 cm wide cone-shaped mould.

Ingredients

Chocolate Cake

• 150 g dark chocolate, preferably 60–70% cocoa
• 100 g unsalted butter
• 100 g granulated sugar
• 2 eggs
• 100 g all-purpose flour
• 2 tbsp unsweetened cocoa powder
• A pinch of salt

Skyr Volcano

• 400 g plain skyr
• 100 ml heavy cream
• 3 tbsp honey, or 50 g granulated sugar
• 1 tsp vanilla extract
• 9 g powdered gelatin
• 40 ml cold water

Strawberry Lava

• 120 g strawberry jam
• 1 tsp water, plus more only if needed

Decoration

• 50 g toasted oats, crushed biscuits, or chopped nuts
• Fresh strawberries or other berries, optional

Method

1. Bake the Chocolate Cake

1. Preheat the oven to 180°C (350°F), or 160°C (320°F) fan-assisted.
2. Line the bottom of a 16 cm (6.3-inch) round cake tin with baking paper. Lightly grease the sides.
3. Break the dark chocolate into pieces and melt it together with the butter until smooth. This can be done over a saucepan of gently simmering water or in short intervals in the microwave.
4. Set the chocolate mixture aside for 5–10 minutes. It should be warm but not hot.
5. Stir in the sugar.
6. Add the eggs one at a time, mixing well after each addition.
7. In a separate bowl, combine the flour, cocoa powder, and salt.
8. Add the dry ingredients to the chocolate mixture and stir just until no dry flour remains. Do not overmix.
9. Pour the batter into the prepared cake tin and smooth the surface.
10. Bake for 20–24 minutes, starting to check after 20 minutes.
11. The cake is ready when the edges are set but the centre is still slightly soft. A wooden skewer inserted into the centre should come out with a few moist crumbs attached.
12. Leave the cake in the tin for 10 minutes, then transfer it to a wire rack.
13. Allow the cake to cool completely before assembling.

2. Prepare the Skyr Volcano

1. Pour 40 ml cold water into a small bowl.
2. Sprinkle the gelatin evenly over the water and leave it to bloom for 5–10 minutes.
3. Meanwhile, combine the skyr, sugar or honey, and vanilla extract in a bowl. Mix until smooth.
4. Pour the heavy cream into a small saucepan and heat gently. Do not allow it to boil.
5. Remove the cream from the heat.
6. Add the bloomed gelatin to the warm cream and stir until completely dissolved. Make sure no gelatin lumps remain.
7. Add 2–3 tablespoons of the skyr mixture to the warm gelatin mixture and stir well.
8. Pour this mixture back into the remaining skyr and mix until completely smooth.

3. Set the Volcano

1. Pour the skyr mixture into a 9–11 cm wide cone-shaped silicone mould.
2. Gently tap the mould against the work surface to remove any large air bubbles.
3. Place the mould in the refrigerator.
4. Chill for at least 6 hours, preferably overnight, until completely firm.
5. The skyr volcano must be fully set before removing it from the mould.

4. Assemble the Cake

1. Place the completely cooled chocolate cake on a serving plate.
2. Carefully remove the chilled skyr volcano from the silicone mould.
3. If the volcano is difficult to release, gently warm the outside of the silicone mould with your hands for a few seconds. Do not heat the skyr directly.
4. Place the volcano in the centre of the chocolate cake.
5. If the volcano feels slightly unstable, spread a very thin layer of skyr or strawberry jam underneath it to help secure it to the cake.
6. Refrigerate the assembled cake for 20–30 minutes before adding the lava.

5. Prepare the Strawberry Lava

1. Place the strawberry jam and 1 tsp water in a small saucepan.
2. Warm gently over low heat, stirring continuously.
3. Continue heating just until the jam becomes smooth and slightly more fluid.
4. The jam should be pourable but not watery.
5. If it is still too thick, add another ½–1 tsp water and mix again.
6. Remove from the heat and let it cool for a few minutes.
7. The jam should be at room temperature or only slightly warm before it touches the skyr. Do not pour hot jam over the volcano.

6. Create the Lava Effect

1. Remove the cake from the refrigerator.
2. Spoon approximately 1 tablespoon of strawberry jam onto the peak of the volcano.
3. Let the jam begin to flow naturally down the sides.
4. Gradually add more jam in small amounts, encouraging it to flow in different directions.
5. Aim for approximately 4–6 irregular lava streams.
6. If necessary, gently guide individual streams with the edge of a teaspoon.
7. Do not make the streams too even or symmetrical. Irregular streams will create a more natural volcanic effect.
8. Leave plenty of white skyr visible between the red lava streams.

7. Decorate

1. Scatter the toasted oats, crushed biscuits, or chopped nuts around the base of the chocolate cake.
2. Use them to create the appearance of volcanic rocks and ash.
3. Add a few fresh strawberries or other berries if desired.
4. Keep the decoration relatively minimal so the white volcano and red lava remain the main visual focus.

8. Chill and Serve

1. Refrigerate the finished cake for 30–60 minutes before serving.
2. For clean slices, use a sharp knife and wipe the blade clean between cuts.
3. Serve the cake chilled.
4. Each slice should contain all three elements:
   • rich chocolate cake
   • creamy skyr volcano
   • sweet-tart strawberry lava
5. For the best appearance, serve the cake on the same day the lava is added, while the strawberry jam is still glossy and the individual lava streams are clearly visible.

Tips for a Successful Volcano

Keep the finished cake refrigerated until serving. The skyr volcano should remain cold and firm.

Do not overbake the chocolate cake. The centre should remain moist and slightly brownie-like.

Chill the skyr volcano overnight if possible. This gives it the best chance of holding its shape when removed from the mould.

Start with very little water in the jam. It is easier to thin the jam than to thicken it again.

Never pour hot jam onto the skyr. Room-temperature or slightly warm jam is ideal.

Add the lava gradually. This gives you much more control over the direction and number of lava streams.

Keep the volcano proportional to the cake. A 9–11 cm wide cone works well on a 16 cm cake.