Yvonne Cobb's Irish Stout Chocolate Cake
Don't be fooled! The deep, malty flavour of the stout in this cake, combined with the sweetness of chocolate and the lightness of cream cheese frosting makes it a unique and delicious way to celebrate the fusion of Irish heritage and cooking!Celebrate St. Patrick's Day with Yvonne's recipe for a delicious Irish Stout Chocolate Cake!
Ingredients
Cake ingredients:250ml Irish stout, alcohol free can be used250g unsalted butter75g cocoa powder50g dark chocolate pieces400g brown sugar150ml sour cream2 large eggs1 tbsp vanilla extract275g plain flour2½ tsp bicarbonate of sodaIcing ingredients:175g butter350g icing sugar2 tbsp of Irish whiskyYou will also need:WhiskSpatulaMixing bowlSieveLarge wide saucepan9 inch springform cake tin
Method
For the cake:Preheat the oven to 160°C fan, and grease and line a 23cm/9 inch tin.Pour the Irish stout into a large wide saucepan, then add the butter and chocolate pieces and heat until they've both melted into the stout, then whisk in the cocoa and brown sugar.Beat the sour cream together with the eggs and vanilla and then pour into the saucepan and whisk in the flour and bicarbonate of soda.Pour the cake batter into the tin and bake for 1 hour in the oven.This cake is damp, so make sure it's cooled completely before icing.For the icing:Whisk the butter for 5 minutes, then slowly add in the icing sugar.Add the whisky and continue to beat until you have a spreadable consistency.Ice the top of the cake so that it resembles the frothy top of the famous Irish pint!
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