Preparation time is 40minutes
Cook time is 45minutes
Total time is 1hours 25minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
8 Ingredients
- 175grams dark chocolate, chopped, divided
- 3/4 cup stout, divided
- 150grams butter, divided, plus extra for greasing
- 275grams light brown sugar
- 2 large eggs, beaten
- 175grams self-raising flour
- 100grams icing sugar
- 1teaspoons vanilla extract
Description
Chocolate and stout may sound like an unusual pairing but this cake proves they are a flavour match made in heaven.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced and grease an 8 inch round cake tin with butter.
Step 2 of 5
Melt 75g of dark chocolate and 150ml of stout in a glass bowl over a pan of boiling water, stirring. Set aside to cool.
Step 3 of 5
In the bowl of a stand mixer, cream 100g of butter with the brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time until incorporated. Pour in the chocolate mix and beat until well mixed.
Step 4 of 5
Fold in the flour with a spatula. Scoop the mix into the baking tin and bake for 30-35 minutes until a skewer comes out clean. Leave to cool on a wire rack.
Step 5 of 5
For the icing, melt the rest of the chocolate with butter and stout in a bowl in the microwave in 30 second bursts. Leave to cool slightly and add the vanilla. Whisk in the icing sugar with a handheld mixer until you have a smooth icing. Once the cake has cooled, spread the icing on top in a thick layer and serve.
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