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Chocolate stout cake
- Charlotte Harris
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 1 hr and 10 mins
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London-based restaurant Hicce Hart uses silicone moulds to make this bake, but it can also be made in a small baking tin and cut into rectangles. If making for a smaller crowd, freeze any extra for another time
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Make this chocolate stout cake, then check out our stout and chocolate marble cake, chocolate Guinness cake and more boozy cakes and bake recipes.
With Hicce already in King’s Cross’s Coal Drops Yard, Pip Lacey and Gordy McIntyre have expanded with Hicce Hart, bringing more British-style seasonal food – including beef salt ribs with aged malt vinegar and rhubarb and custard paris-brest – sustainable wines, and craft beer from north London’s The Goodness Brewery, with a kitchen led by Charlotte Harris. hiccehart.co.uk
Ingredients
Nutrition
-
250g unsalted butter
plus extra for the tray
-
250ml stout
-
75g cocoa powder
-
400g caster sugar
-
150ml soured cream
-
2 eggs
-
1 tbsp vanilla extract
-
275g plain flour
sifted
-
2½ tsp bicarbonate of soda
Stout caramel
- 100ml stout
- 50g soft light brown sugar
- 15g caster sugar
- 10g dark chocolate
- 50ml double cream
Frosting
- 100g soft cheese
- 50g icing sugar
- ½ tsp cornflour
- 40ml double cream or whipping cream
Nutrition: (10)
- kcal658
- fat34.2g
- saturates21.1g
- carbs76.3g
- sugars54.1g
- fibre2.4g
- protein7.3g
- salt0.8g
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Method
-
step 1
Butter and line a 26cm x 16cm baking tray with baking paper, leaving enough to hang over the side. Heat the oven to 170C/150C fan/gas 3. Put the stout and butter in a pan over a low heat until the butter has melted. Remove from the heat and stir in the cocoa powder and caster sugar. Set aside to cool slightly.
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step 2
Put the soured cream, eggs and vanilla extract in a large bowl and whisk together. Pour in the stout mixture and whisk together again. Add the flour and bicarb with a large pinch of salt, and fold into the liquid mixture. Pour into the tin, then bake for 35 mins until a toothpick poked into the centre comes out clean. Transfer to a wire rack, leaving to cool completely in the tin.
-
step 3
Meanwhile, make the stout caramel. Put the stout and sugars in a small pan over a medium heat, stirring, and bring to the boil. Reduce the heat and simmer for 10 mins until reduced by half. Remove from the heat. Stir in the chocolate, cream and a pinch of salt.
-
step 4
To make the frosting, use an electric hand whisk to beat together the soft cheese, icing sugar and cornflour. While still beating, steadily pour in the cream. Continue beating until thickened – it should be soft but not runny.
-
step 5
Lift the cake from the tin using the baking paper and then top with the frosting, using a piping bag if you want to create a professional finish. Drizzle with the stout caramel. Cut into pieces and serve.
Discover more boozy cakes and bakes recipes
Authors
Charlotte Harris
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