Marble Cake Recipe with Stout and Chocolate

Stout and chocolate marble cake

Name: Stout and chocolate marble cake
Total time: 1 h 25 min
Yield: Serves 12
Ingredients: 100g butter softened, plus a little for buttering; 150g self-raising flour plus a little for dusting; 75g 72% dark chocolate chopped; 150ml chocolate stout; 250g light muscovado sugar; 2 eggs; 25g good quality cocoa; 125g softened butter; 180g golden caster sugar; 2 eggs; 180g self-raising flour; 150g soured cream; a few drops vanilla extract; 6 tbsp icing sugar; 3 tbsp cocoa

Published: November 12, 2016 at 10:00 AM

Save recipe

Serves 12

Easy

Total time: 1 hr and 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This show-off chocolate stout and marble cake makes a mean dessert. Indulgent, easy to make, and good for entertaining, this cake will become a favourite crowd pleaser in no time

Skip to ingredients

Alternatives

Complete the dish

Bake this impressive stout and chocolate marble cake, then check out our classic marble cake, chocolate fudge cake, black velvet cake, chocolate Guinness cake and more indulgent chocolate cake recipes.

Ingredients

Nutrition

100g butter

softened, plus a little for buttering
150g self-raising flour

plus a little for dusting
75g 72% dark chocolate

chopped
150ml chocolate stout
250g light muscovado sugar
2 eggs
25g good quality cocoa

VANILLA CAKE

125g softened butter
180g golden caster sugar
2 eggs
180g self-raising flour
150g soured cream
a few drops vanilla extract

CHOCOLATE GLAZE

6 tbsp icing sugar
3 tbsp cocoa

Nutrition: per serving

kcal513
fat24g
carbs66g
fibre2.8g
protein6.6g
salt0.8g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre Bundt tin and dust it with flour. Melt the chocolate and stout together. Beat the butter with the sugar then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.
step 2

In another bowl, beat the butter and sugar until fluffy then beat in the eggs one by one, adding a little flour after each egg. Next, beat in the soured cream, remaining flour and vanilla. Add a spoonful of milk if you need to.
step 3

Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, drag the handle of a wooden spoon through it once. Bake for 45-50 minutes or until a skewer comes out cleanly. Cool in the tin for 5 minutes and then turn out onto a rack.
step 4

Mix the icing sugar and cocoa with enough leftover stout to make a smooth, runny glaze. Brush all over the cake while it is still warm.

Check out our other exciting boozy cake recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue