© Kara Rosenlund
Who would of thought that chocolate and beer would be perfect for each other and a delicious combination. Rich and malty stout marries perfectly with bitter cocoa and topped with dreamy cream cheese frosting! This girl is a heavy one, so a small serving is recommended…. though sometimes ignored!
1 cup of stout
250g unsalted butter
3/4 cup cocoa, sifted
2 cups of raw sugar
2 + 1/4 cups of plain flour, sifted
2 medium free range eggs
2/3 cup sour cream
1 tablespoon vanilla extract
2 teaspoons baking soda
300g cream cheese
150g confectioners sugar (which is icing sugar; not icing mixture!)
150ml cream, whipped
Preheat over to 180 degrees
Add the butter, sifted cocoa and stout to a saucepan over medium heat and stir to dissolve butter. Remove and set aside for 5 minutes to cool.
Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the stout/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined.
Pour into a greased and lined 10″ angel cake tin (the one with the hole in the middle) and bake for 45 minutes to one hour. Check with a skewer to see if it is ready. The cake is a moist one, so don’t let it go dry.
Leave to cool completely on a wire rack before removing from the tin.
For the Frosting
Use a mixer to beat the cream cheese, otherwise if by hand use a whisk until cheese is smooth. Gradually add the sifted confectioners sugar and beat gently to combine for a few minutes.
Gently fold the whipped cream in.
Place the cake on your cake stand and spread the frosting over the top.
Ta Dah! x
Courtesy of Nigella Lawson from Feast
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