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:
- Preheat the oven to 180C (160C fan-forced). Grease 2 x 20cm round cake pans; line base and side with baking paper
- Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl.
- 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.
- Stir in the stout, a little at a time, until it's all incorporated.
- Divide the mixture between the two prepared tins and bake near the centre of the oven for about 30-35 minutes.
- 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:
- 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.
- Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk.
- 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