Chocolate Stout Cake
This chocolate stout cake was one of the cakes I was most often asked to bake, when I ran a bakery in Dublin.
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
45
MINUTES
Ingredients
250g soft butter
250ml stout
75g cocoa powder
400g golden caster sugar
150mls sour cream
2 eggs
2 tsp vanilla
270g plain flour, sieved
2 tsp bread soda, sieved
For the icing
200g cream cheese
2 tbsp honey
1 tsp lemon juice and zest 1 lemon
1 tsp vanilla
100g icing sugar
Method
Line a round 9-inch tin.
Preheat your oven to 170ºC/gas mark 3.
Place the butter and stout into a saucepan and place over a very low heat until the butter has melted.
Remove the saucepan from the heat and whisk in the sugar and cocoa powder. Set aside.
Whisk the eggs, vanilla and sour cream and add this to the slightly cooled stout mixture.
Stir in the sieved bread soda and flour.
Stir until combined.
Scoop into the prepared tin.
Place the tin in the centre of your oven and bake for 45 minutes or until a skewer comes out clean.
Allow to cool in the tin until cool enough to handle, then remove and place onto a wire rack to cool completely.
To make the icing, whisk all of the ingredients until smooth.
Ice the cake so that it looks like your favourite pint of stout.
