Stout and chocolate buns
Stout brings out the flavour of chocolate in these delicious cakes
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
75ml crème fraîche
2 eggs, lightly beaten
250g soft butter
75g cocoa powder
300g golden caster sugar
250ml stout
2 ½ tsp of bread soda
275g plain flour
For the ganache icing:
90mls cream
100g dark chocolate, broken into small even size pieces
10g butter
Method
Preheat your oven to 180°C and line a bun tin with 12 large bun cases.
Beat the crème fraîche and eggs together and set aside.
Place the butter, cocoa powder, sugar and stout into a saucepan over a low heat until the sugar is melted. Do not bring to a boil just gently heat.
Whisk the flour and bread soda into the batter then do the same with the egg mixture. Scoop the batter between the 12 bun cases.
Bake for about 30 minutes or until baked through. Once cool enough to handle, transfer onto a wire rack to cool completely.
To make the ganache heat the cream until it is shivering then remove from the heat and stir in the chocolate pieces and the butter until the chocolate has melted. Allow to cool for about 15 minutes then drizzle it over the cold buns.
