MY CHOCOLATE GUINNESS LAVA CAKES GIVE THE CLASSIC ST. PATRICK'S DAY TREAT AN IRRESISTIBLE UPGRADE

Who needs a pot of gold when you have 12 perfectly molten chocolate Guinness cakes? I tested (and ate!) these extensively to make sure that they were delightfully bitter and dark, like our chocolate Guinness cake, but also gooey and rich like our lava cakes…and even after test number five, I could not stop eating them! Whether you make these for St. Patrick’s Day or just your next dinner party, they’re guaranteed to impress. Read on for my top tips to make these the best they can be.

The chocolate lava:

I recommend using bar chocolate instead of chocolate chips for a better ooze, and don’t skip coating your tin with granulated sugar: The resulting crunchy texture is a really nice contrast to the molten interior, and it will help the cakes release from the pan more easily. When you do this, use a baking sheet with parchment to catch the extra sugar that falls out as you tap your tin—you can use this sugar in your cakes, so there’s no waste.

Make ahead & serving suggestions:

Because these cakes are best straight out of the oven, feel free to make the batter up to 24 hours ahead, cover, and keep it in the fridge until you’re ready to bake. Then, use a cookie scoop to divide the batter between the tins, and add just an extra minute or two to the baking time. When the edges are puffy, but the centers still have some jiggle, they’re ready. Serve with whipped cream (and a pint of Guinness?) for the most decadent dessert.

Made these? Let us know what you think with a rating and review down below!

Yields: 12 servings

Prep Time: 30 minutes

Total Time: 1 hour

Ingredients

Whipped Cream

• 1 c.

  heavy cream

• 1/4 c.

  (28 g.) confectioners’ sugar

• 1/4 c.

  sour cream

Cakes

• 1

  (11-oz.) bottle Guinness stout

• 6 tbsp.

  unsalted butter, cut into cubes, plus more for tin

• 2 tbsp.

  plus 3/4 cup granulated sugar (150 g.), divided

• 9 oz.

  semisweet chocolate, coarsely chopped

• 3

  large eggs

• 3

  large egg yolks

• 3/4 tsp.

  pure vanilla extract

• 6 tbsp.

  all-purpose flour

• 3 tbsp.

  unsweetened cocoa powder

• 3/4 tsp.

  kosher salt

Directions

Whipped Cream

In a large bowl, using a handheld mixer on medium-high speed, beat cream, confectioners' sugar, and sour cream until soft peaks form. Refrigerate until ready to use.

Cakes

1. In a medium saucepan over medium heat, bring Guinness to a simmer and cook, stirring occasionally, until reduced by about three-quarters (you should have a little more than 1/3 cup), about 15 minutes. Let cool.
2. Meanwhile, arrange a rack in center of oven; preheat to 425°. Grease a standard 12-cup muffin tin with butter, then dust with 2 Tbsp. granulated sugar, tapping out excess.
3. In a medium microwave-safe bowl, microwave chocolate and 6 Tbsp. butter in 15-second increments, stirring between each, until melted and smooth, about 45 seconds total.
4. In a large bowl, using handheld mixer on medium-high speed, whisk eggs, egg yolks, vanilla, and remaining 3/4 cup granulated sugar until light and frothy, 1 to 2 minutes.
5. In a medium bowl, whisk flour, cocoa powder, and salt.
6. Add flour mixture, reduced Guinness, and melted chocolate mixture to egg mixture, beating just to combine after each addition.
7. Divide batter among prepared cups, filling about one-half full.
8. Bake cakes until edges are puffy and the center still jiggles a little, 7 to 9 minutes. Transfer tin to a wire rack and let cool for 1-2 minutes.
9. Using a pairing knife, loosen edges. Place a parchment-lined baking sheet upside down on top of tin, then flip both over, inverting cakes onto sheet. Using a metal spatula, quickly transfer cakes to serving plates, keeping them upside down.
10. Serve immediately with a dollop of whipped cream.

2026-03-05T13:32:31Z