Irish Chocolate Stout Cake, a luscious, scrumptious chocolate cake made richer with the addition of a stout beer and with a silky cloud of whipped cream to finish it off.
- 300 ml Stout beer
- 60 g unsweetened organic cocoa
- 10 g organic dark chocolate (cacao 70%), chopped
- 160 g unsalted butter, at room temperature, cubed + more for greasing pan
- 1 tsp pure vanilla extract
- 250 g raw cane sugar
- 3 eggs, organic, free-range
- 170 g all-purpose flour (I used type 0, less refined)
- 1 tsp baking powder
- 1 tsp baking soda
- 250 ml whipping cream for decoration (you’ll have some leftovers, we had it with espresso)
- Preheat the oven to 180°C (350ºF), and butter and line a 23cm / 9-inch springform pan.
- Pour the stout beer into a saucepan, add the cubed butter and chopped chocolate, and heat, stirring, until the butter is melted.
- Add the cocoa and stir. Add the cane sugar and stir the mixture until dissolved. Add the vanilla. Turn off heat and let cool a bit.
- Pour into a large bowl and cool some more.
- Beat the eggs and incorporate into the batter.
- Lastly, sift the flour/baking powder/baking soda into the batter and whisk until combined and smooth.
- Pour the cake batter into the greased and lined springform pan and bake for 45 minutes to an hour (mine cooked in 45 minutes), or until the cake is cooked and a skewer inserted into the center comes out clean. Leave to cool completely in the pan on a cooling rack. Then open the springform and put the cake on a dish or cake stand.
- Whip the cream and spoon onto the cake. Level the whipped cream with a spoon or an offset spatula. I spread it rustically with a spoon.
- Ready to serve. Enjoy!
- Serving Size: 8-10 servings