Chocolate Guinness Lava Cake
A decadent American dessert featuring rich chocolate lava cakes infused with Guinness stout, baked to perfection with a molten center and topped with a creamy whipped topping.
Ingredients
Check ingredients as you go.
- Cake Batter
- Whipped Topping
- Preparation
Let’s make it
Preparation
Preheat the oven to 220°C (425°F). Butter four 6-ounce ramekins generously with half of the unsalted butter. Dust each ramekin with unsweetened cocoa powder, tapping out the excess. Set aside.
Cake Batter
In a heatproof bowl, melt the bittersweet chocolate and the remaining butter together over a simmering water bath, stirring occasionally until smooth. Remove from heat and stir in the Guinness stout until well combined. Let cool slightly.
Cake Batter
In a separate bowl, whisk powdered sugar and granulated sugar together. Add eggs and vanilla extract and whisk until combined and slightly thickened.
Cake Batter
Gradually add the chocolate-Guinness mixture to the egg-sugar mixture, stirring gently to combine. Sift in the flour and salt, folding carefully to maintain airiness until just incorporated.
Baking
Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet and bake in the preheated oven for 12 to 14 minutes, until the edges are set but the center is still soft and slightly jiggly.
Whipped Topping
While the cakes bake, prepare the whipped topping by beating the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until serving.
Serving
Remove the cakes from the oven and let them cool for 2-3 minutes. Run a small knife around the edges to loosen. Invert each ramekin onto a serving plate and carefully lift it to release the cake.
Serving
Serve each warm lava cake immediately topped with a dollop of the prepared whipped topping. Enjoy the rich blend of bittersweet chocolate and Guinness flavors.
Tips & notes
Ensure not to overbake to keep the lava center molten. Use room temperature eggs and Guinness for even mixing. Dust ramekins well with cocoa powder for easy release.
Saving it for later
Store leftover cakes and whipped topping separately in airtight containers in the refrigerator for up to 2 days. Reheat cakes gently in a warm oven to soften before serving.
Reheating
Reheat the lava cakes in a preheated oven at 150°C (300°F) for about 5 minutes or until warm but not fully cooked again. Avoid microwaving as it may make the texture rubbery.
