Beer & cake, perfect, even when put in the same mix. I love this cake and it is, as is my way, good and easy…. Happy Easter.
250ml Stout 250g butter 85g cocoa powder 400g golden caster sugar 280g plain flour 2 eggs 1 tsp vanilla extract 140ml milk ½ tsp baking powder 2 tsp bicarbonate of soda Ganache topping 250g White chocolate 60ml stout 25g butter 60ml double cream
Method Preheat the oven to 170oC Grease and line the base of a 9 inch spring form tin, or as I did 2 bread tins so to make 2 smaller cakes Place Stout and butter into a heavy bottom pan and heat gently Remove from heat and stir in the cocoa and sugar Mix together the eggs, milk and vanilla and then add to the pan. Sift together remaining dry ingredients into a large bowl whisk in liquid ingredients until smooth. Pour cake mix into prepared tin Bake in oven for 45 minutes or until cooked (Insert a skewer into the middle of the cake and if it comes out clean, the cake is cooked). Cool in tin and then place on wire rack until cold.
for the topping Melt the white chocolate and butter in the microwave, stir every 30 seconds to avoid burning Heat the cream in a pan until nearly at boiling point Add the warm cream to the ganache (it will thicken up) Add the stout to the ganache and stir until smooth Cool to room temperature Place in a mixer and whip until it goes lighter in colour Spread over the cake Put in the fridge to set
It feels really rich and with the topping no extra cream is needed.