Guinness Lava Cakes Recipe
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This decadent Guinness Chocolate Lava Cake features a rich, fudgy exterior with a warm, molten chocolate center infused with the deep, malty flavor of Irish stout. Ready in under 30 minutes, it is the ultimate quick dessert for chocolate lovers. Watch our step-by-step video guide below to master the perfect molten texture!
- Heavy cream: 1 cup
- Confectioners' sugar: 1/4 cup (28 g.)
- Sour cream: 1/4 cup
- Guinness stout: One (11-oz.) bottle
- Unsalted butter: 6 Tbsp. (cut into cubes, plus more for tin)
- Granulated sugar: 2 Tbsp. plus 3/4 cup (150 g.), divided
- Semisweet chocolate: 9 oz. (coarsely chopped)
- Large eggs: 3
- Large egg yolks: 3
- Pure vanilla extract: 3/4 tsp.
- All-purpose flour: 6 Tbsp.
- Unsweetened cocoa powder: 3 Tbsp.
- Kosher salt: 3/4 tsp.
Ingredients
Instructions
To Make the Whipped Cream
- Beat : In a large bowl, use a handheld mixer on medium-high speed to beat the heavy cream, confectioners' sugar, and sour cream until soft peaks form.
- Chill : Refrigerate the mixture until you are ready to serve the cakes.
To Make the Cakes
- Reduce Guinness : In a medium saucepan over medium heat, bring the Guinness to a simmer. Cook, stirring occasionally, until reduced by about three-quarters (yielding a little more than 1/3 cup), about 15 minutes. Let it cool.
- Prep Oven & Tin : Arrange an oven rack in the center position and preheat to 425°F. Grease a standard 12-cup muffin tin with butter. Dust with 2 tbsp of granulated sugar, tapping out any excess.
- Melt Chocolate : In a medium microwave-safe bowl, microwave the chopped chocolate and 6 tbsp of cubed butter in 15-second increments, stirring between each, until completely melted and smooth (about 45 seconds total)
- Beat Eggs : In a large bowl, use a handheld mixer on medium-high speed to whisk the whole eggs, egg yolks, vanilla, and the remaining 3/4 cup of granulated sugar until light and frothy (about 1 to 2 minutes).
- Combine Dry & Mix : In a medium bowl, whisk together the flour, cocoa powder, and salt. Add this flour mixture, the cooled reduced Guinness, and the melted chocolate mixture into the egg mixture. Beat just until combined after each addition.
- Bake : Divide the batter among the prepared muffin cups, filling each about one-half full. Bake for 7 to 9 minutes until the edges are puffy but the centers still jiggle slightly.
- Invert & Serve : Cool in the tin on a wire rack for 1 to 2 minutes. Run a paring knife around the edges to loosen. Place a parchment-lined baking sheet upside down over the tin, flip them over together, and invert the cakes. Use a metal spatula to move them to plates, keeping them upside down. Serve immediately with a dollop of chilled whipped cream.
Notes & Expert Tips
- Use Bar Chocolate: Always choose high-quality bar chocolate and chop it coarsely. Avoid chocolate chips, as they contain stabilizers that prevent that perfect, molten lava ooze.
- Don't Skip the Sugar Dust: Coating your greased muffin tin with granulated sugar creates a delicious, crunchy exterior contrast and guarantees the cakes release smoothly from the pan.
- Watch the Guinness Reduction: Keep a close eye on the saucepan. Reducing the stout too much will make it bitter, while leaving it too watery will ruin the cake batter's consistency. Aim for exactly 1/3 cup of liquid after simmering.
- Make-Ahead Friendly: You can make the cake batter up to 24 hours in advance. Cover it and store it in the fridge. When ready to serve, scoop the cold batter into your prepared tin and just add an extra 1 to 2 minutes to your baking time.
- The Perfect Jiggle: The absolute secret to a molten center is removing them from the oven while the edges are firm and puffy, but the exact middle still has a distinct jiggle.