chocolate stout cake
You need well balanced, delicious Stout. Like our Tres Ficèla which has been well tested and approved. Our beers only come in 500ml bottles. You have to make two cakes or drink half. Decisions, decisions.
250ml Dry Stout
250 gr unsalted butter
75 gr cocoa powder
400 gr caster sugar
145ml single cream
2 large eggs
3 drops vanilla extract
275 gr plain flour
2 teaspoons bicarbonate of soda
Preheat oven to180C, line a 23cm tin
Into a wide saucepan, pour in the top quality stout and heat. Add the butter in slices and when melted, whisk in the cocoa and sugar.
Beat in the cream, the eggs, the vanilla extract.
Finally, whisk in the plain flour and bicarbonate of soda.
Pour the cake into the lined cake tin and bake for 45 mins - 1 hour.
It is quite a moist cake, press the top to feel when it's cooked - it will spring back when ready. Best to let it cool completely before eating, but in reality, just do your best to resist as long as possible, dust with icing sugar and tuck as soon as will power is overcome.