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Charles' Cookbook
| Alphabetical index | Bread | Starters & Sauces | Main courses | Cakes & Puddings |
Chocolate Beer Cake
A light and interesting cake, but easy to burn.
| Cake Ingredients | |
|---|---|
| 110g | Margerine |
| 275g | Dark soft brown sugar |
| 2 | Eggs, beaten |
| 175g | Plain flour |
| 1/4 t | Baking powder |
| 1 t | Bicarbonate of soda |
| 200ml | Sweet Stout |
| 55g | Cocoa |
| Icing Ingredients | |
| 150g | Plain chocolate |
| 3T | Stout |
| 75g | Butter |
| 165g | Icing sugar, sifted |
| 30g | Walnuts, chopped |
Preheat oven to gas mark 4, 350F or 180C, brush two 8in/20cm tins with melted fat and line the bases with circles of greaseproof paper, also greased.
Cream the butter and sugar together; beat for 3-4 minutes. Carefully beat in the eggs.
Sift the flour, baking powder and bicarb onto a sheet of greaseproof paper. Weigh the cocoa into a separate bowl; stir in the stout. Fold the flour and cocoa alternately into the mixture.
Divide into two and place into the tins, levelling the mixture. bake in the centre of the oven for 25-30 minutes, until flat and springy in the middle. Take care not to overcook them! Cool for 5 minutes and then turn outmonto a wire rack.
Melt the chocolate with the stout in a bowl over boiling water. Beat in the butter and leave to cool. Now beat in the icing sugar. Remove a quarter and add the walnuts to the rest. Alternatively use Walnut halves to decorate the top and sides of the cake.
After further cooling, sandwich the cake with the walnut icing and then cover the top and sides with the rest.