Double-chocolate lava cake with raspberry bourbon frosting

02 Jun, 2026

Some desserts are designed to behave themselves. Clean layers. Delicate sweetness. Restrained presentation.

This is not one of them.

This cake is dense, dark, warm, and unapologetically excessive. Deep chocolate batter loaded with chunks of dark vegan chocolate, finished with a raspberry bourbon frosting that lands somewhere between frosting, glaze, and controlled chaos.

You can make this as a full cake, cupcakes, or smaller lava cakes depending on how dramatic you want dessert to become.

The lowdown

Prep time: 20 minutes (plus at least 1 hour chilling time for the frosting)

Cooking time: 13–20 minutes for lava cakes or cupcakes, 35-45 minutes for a full cake

Difficulty: Moderately chaotic

Equipment needed:

• Large mixing bowl
• Small saucepan
• Whisk or hand mixer
• Cake tin, muffin tray, or cupcake moulds
• Sieve or strainer (optional)
• Spatula or wooden spoon
• Cooling rack

Best served: Slightly warm, preferably with strong coffee and questionable self-control.

Ingredients

For the double chocolate cake:

• 360 g flour
• 6 tbsp cocoa powder (approx. 48 g)
• 240 g soft brown cane sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp vanilla powder
• 200 g dark vegan chocolate, roughly shredded
• 480 ml water
• 2 tsp apple cider vinegar
• 100 ml neutral oil

Optional:

• Extra chocolate chunks for molten centres
• Fresh raspberries for serving

For the raspberry bourbon frosting:

• 250 g raspberries
• 50 ml bourbon whiskey
• 450 g vegan cream cheese
• 115 g vegan butter, softened
• 480 g powdered sugar, sifted
• 50 g corn starch, sifted
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Prepare the raspberry bourbon reduction

• Add the raspberries and bourbon to a small saucepan over medium heat. * Cook slowly until the raspberries fully break down and the liquid reduces into a thick, jam-like consistency.
• Stir regularly so it does not catch at the bottom.
• If you want a completely smooth frosting, strain the reduction. If you prefer texture and a slightly rougher finish, leave it as it is.
• Set aside and allow it to cool completely.

2. Make the cake batter

• Preheat the oven to 180°C.
• Grease a cake tin or line a muffin tray or cupcake moulds.
• In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and vanilla powder
• In a separate bowl or jug, whisk together water, oil, and apple cider vinegar
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Fold through the shredded dark chocolate.
• Do not overmix. The batter should stay thick and heavy.

3. Bake

• For a full cake, bake for approximately 35–45 minutes.
• For cupcakes or smaller lava cakes, bake for approximately 13–20 minutes.
• The exact timing depends on your oven and the size of the moulds. If you want the lava effect, remove them while the centre still feels slightly soft.
• For complete excess, press an extra chunk of dark chocolate into the centre before baking.
• Allow the cake to cool slightly before frosting.

4. Make the frosting

• Beat the vegan butter until smooth.
• Add the vegan cream cheese and mix gently until combined.
• Mix in vanilla extract, salt, and cooled raspberry bourbon reduction
• Add the powdered sugar and corn starch gradually until the frosting reaches your preferred consistency.
• Taste and adjust if needed. Depending on the raspberries, bourbon, and how thick you want the frosting, you may prefer slightly more or less powdered sugar.
• Chill for at least one hour before spreading. I usually leave it overnight in the fridge. The flavour settles properly, the bourbon softens, and the whole thing comes together far better the next day.

To serve

• Spread the frosting generously over the cooled cake.
• Top with fresh raspberries, raspberry sprinkles, chocolate shards, or absolutely nothing at all.
• A small pinch of flaky sea salt over the top works surprisingly well and stops the sweetness from becoming too polite.
• Serve slightly warm if possible.

Notes

• The frosting can easily be made a day ahead.
• The batter works well for cupcakes, mini cakes, or layered cakes.
• The bourbon is noticeable without dominating. If you want more warmth, add an extra splash after the reduction has cooled.
• The frosting sits somewhere between classic frosting and soft glaze depending on temperature. That's part of the charm.