Charley's Indulgent Chocolate Stout Cake

Charley's Indulgent Chocolate Stout Cake

 

This Indulgent Chocolate Stout Cake is a rich and decadent dessert, featuring a moist chocolate cake infused with stout and topped with a velvety chocolate ganache icing. Perfect for a special occasion or as a treat for any chocolate lover, this cake combines the depth of stout with the smoothness of cocoa for an unforgettable flavour experience.

 

Servings: 10 | Prepping Times: 10MIN | Cooking Time: 35 Minutes

Ingredients: 

Chocolate Stout Cake: 

  • 175g self-raising flour
  • 1/4 level teaspoon baking powder
  • 1 level teaspoon bicarbonate of soda
  • 275g dark brown soft sugar
  • 110g softened butter
  • 2 large eggs, beaten
  • 50g cocoa powder, sifted
  • 200ml stout (Guinness or similar)

Chocolate Ganache Icing: 

 

Directions: 

  1. Preheat the oven to 180C (160C fan-forced). Grease 2 x 20cm round cake pans; line base and side with baking paper
  2. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
  3. Add all the other ingredients, except the stout and combine using an electric hand whisk for about one minute until you have a smooth creamy consistency.
  4. Stir in the stout, a little at a time, until it's all incorporated.
  5. Divide the mixture between the two prepared tins and bake near the centre of the oven for about 30-35 minutes.
  6. Remove them from the oven when you can press lightly with your little finger and the centre springs back. Cool for about 1 minute and then remove from pans and place into a wire cooling tray.

To make the ganache icing: 

  1. Melt the chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it's melted (5-10 Minutes) take it off the heat.
  2. Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk.
  3. Allow the icing to cool to a spreadable consistency, sandwich the cake layers with about a third icing, then spread the remaining two thirds of icing on the top of the cake, using a palette knife