Dark Chocolate Stout Cake
1 cup Stout beer
1 cup + 1 tbsp butter
2/3 cup cocoa powder
1 3/4 cups caster/superfine sugar
2/3 cups sour cream
2 eggs
1 tbsp vanilla extract
2 cups plain flour
2½ tsp baking soda
Irish Cream Cream Cheese Icing
4-5 cups sifted icing sugar
1/2 cup butter at room temperature
8oz cream cheese at room temperature
4-6 tbsps Irish Cream (to taste)
DIRECTIONS
Dark Chocolate Stout Cake
Preheat oven 350°F and butter and line a 9" springform pan.
Melt the butter into the Stout in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and baking soda until combined.
Pour the cake batter into the pan and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the pan as it is quite a damp cake and could collapse.
Irish Cream Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Irish Cream and continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of a Stout. If you want, you can cut the cake in half and put icing in the center. There will be enough. Enjoy.
Originally published in The Wine Cellar March 2016.
