Recipe by Vseward (Chef~V)
A friend made this recently and again, I had to beg for the recipe. It was the best chocolate cake I've tasted in a long time! I had to wonder if it was the beer in the recipe??? It was just wonderful.
Top Review by Galley Wench
Sinful is right! It's rich but not overly sweet. . . guess it's the beer that tames the brown sugar. Had a challenge with the meaurements; since this is a UK recipe it's stated in ounces, not cups. No problem with the liquids, but the sugar, cocoa and flour were challenging. Not sure how close this is to the intended amounts, but here's what I used: 1/4 cup cocoa 1 1/2 cups dark brown sugar 1 1/4 (-a smidgen) flour Not sure why, but I did not have enough batter to bake in two round pans, so used an 8x8 glass square dish. Because I was not following the recipe decided I needed to check for doneness at about the 25 minute point; which was the wrong thing to do . . . the center fell a little (just filled it in with more frosting -- yummy). Thanks Chef V for sharing this treasure! Made one more change . . . substituted a good quality cocoa for the solid dark chocolate and it worked wonderfully, and alot less work!
- 2 ounces cocoa powder
- 7 fluid ounces stout beer
- 4 ounces very soft butter
- 10 ounces dark brown sugar
- 2 large eggs, beaten
- 6 ounces plain flour
- 1⁄4 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
For the icing
- 4 ounces icing sugar, sifted
- 2 ounces very soft butter
- 2 tablespoons stout beer
- 4 ounces dark chocolate (50-55% cocoa solids)
- 1 ounce walnut pieces, finely chopped
- 8 walnut halves
- cocoa powder, for dusting
Directions See How It's Made
- Pre-heat the oven 350°F (180°C).
- You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
- Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
- Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
- Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
- Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
- To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
- Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
- Remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
- Now try to be patient and allow the icing to become firm before eating!