Keep warm this winter with chocolate stout cakeSquires Kitchen Shop
For the cake
- 15cm x 7.5cm deep (6" x 3" deep) square cake tin
- 275g (9¾oz) dark brown sugar
- 100g (3½oz) soft butter
- 2 eggs
- 175g (6oz) plain flour
- ¼tsp baking powder
- 1tsp bicarbonate of soda
- 50g (1¾oz) cocoa powder
- 200ml (7fl oz) dry stout
- 125g (4½oz) cream cheese
- 50g (1¾oz) icing sugar
- 75ml (2½fl oz) double cream
- 40g (1½oz) chocolate shavings
- Line the cake tin with greaseproof paper and preheat the oven to 170°C (325°F/gas mark 3).
- Cream the butter and sugar together in a mixer until light and fluffy. This may take longer than most cakes as there is more sugar than butter.
- Gradually beat in the eggs one at a time.
- Sieve together the flour, baking powder and bicarbonate of soda in a bowl.
- Place the cocoa powder in a bowl and add the stout.
- Carefully and lightly mix the stout mixture into the egg, butter and sugar mixture then sieve in the flour mixture.
- Bake the cake in the oven for 50-60 minutes or until cooked and springy on top. Avoid opening the oven too early as this may make the cake sink in the middle.
- Remove the cake from the oven. Leave to cool in the tin until you can hold it, then turn it out onto a cooling rack.
- Use an electric mixer to mix the cream cheese, icing sugar and double cream until it has thickened.
- Spread the cream on top of the cold stout cake with a palette knife and sprinkle with chocolate shavings.
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You’ll find some great step-by-step tutorials and many more from top cake designers in the December/January 2016–17 issue of Cakes & Sugarcraft magazine, out now. It’s packed with the latest trends and original, easy-to-follow tutorials that you won’t find anywhere else.
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