I made this cake for 3 people’s birthday celebrated 5 days ago. I held off from posting as I didn’t know what I should call this cake. I was a bit disappointed as the cake looks like it has a hump right in the middle; on top of it, there are cracks right in the middle of the hump and two cracks on each side of the hump too. Especially when this is supposed to be a beautiful birthday cake from my heart. I bought the cheap plain flour, as the usual flour I use all the time seems to be nowhere to be found in all the supermarkets.
My brother-in-law asked what was in the cake; I said chocolate peppermint butter. The oozy part is extra chocolate melted to cover the cracks. My nephew said it looks like a volcano erupted. So, I finally decided to call it volcano lava cake. This cake is a combination of my previous cakes: Aperol, guinness, chocolate-mint with cream cheese and strawberries cake and Nigella Lawson Guinness stout cake.
This time there are no Aperol, cream cheese, and strawberries. My niece and nephew say thank you for a delicious birthday cake. My brother-in-law said it was a great cake with chocolate peppermint lava. I had used Okinawa black premium lager from my other brother-in-law instead of Guinness stout. I had added icing sugar on top before putting it into the oven. Thank you, God, for your creation and help to produce this cake for my family birthday celebration. Everyone loved it and took some home. Let’s bake!!!
Ingredients
400 g plain flour
350 ml Okinawa black premium lager
250 g butter
100 g dark chocolate mint flavour (70% cocoa, broken into small pieces)
1 c cocoa powder
350 g castor sugar
300 ml sour cream
3 eggs
1 Tbs peppermint essence
2 1/2 Tsp baking soda
icing sugar on top (OPT)
Method
Preheat 180 degrees C. Greased a 9″ round cake pan with 3″ deep with butter and line the bottom with baking paper brushed with some more butter.
Melt butter in a saucepan over medium heat. Then add Okinawa black premium lager; bring to a simmer. Remove from heat and whisk in the cocoa and chocolate. Set aside to cool for about 12 minutes.
Beat eggs, sour cream, and peppermint essence in a large bowl to combine. Next add Okinawa, cocoa, chocolate mixture to the egg mixture and beat until smooth.
Now add flour, castor sugar, baking and soda. Beat until combined well. Spoon the batter into the prepared pan. Sprinkle icing sugar on top. Bake 1hour and 40 minutes until a skewer inserted in the center comes out clean.
Switch off oven and leave cake in with door close for 30 minutes. Remove cake from oven and cool in pan for 1 hour. Then transfer to a foil cake container with a cake plastic serving plate mat.
Note: “Okinawa Black Premium Lager, often referred to as Monsuta Okinawa Dark Premium Lager, is a Japanese-style black lager brewed in Okinawa, known for its smooth, crisp, and bold flavour profile with notes of nuttiness, mild sweetness, and soft floral hops. You can expect notes of chocolate and roasted barley from the dark malts, along with a crisp, light, and refreshing taste from the addition of rice. “
You can use Guinness stout alone and you can combine Guinness stout and Aperol. “Aperol is bitter orange-y taste”. “Guinness Stout on the other hand is a specific kind of brew that people enjoy on every St. Patrick’s Day.
Guinness has a dark, strong-bodied brews because its thick, creamy head caramel and stomach filling grade. Also, I was told for its unique, rich, caramelised flavour when added to food. One of the most popular dishes to use Guinness; I know is Irish Stew”.
Do taste batter and you might need to add more sugar. You do need to check the consistency of the batter, if too running add more flour. You might want to frost your cake like my Aperol, guinness, chocolate-mint with cream cheese and strawberries cake or Nigella Lawson Guinness stout cake.
https://helenscchin.com/2025/03/20/volcano-lava-cake/
My Aperol, guinness, chocolate-mint with cream cheese and strawberries:
Nigella Lawson original recipe: https://www.nigella.com/recipes/chocolate-guinness-cake
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