Saying it with Food - Chocolate and Stout Cake

© 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!

vR x

INGREDIENTS

Cake

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

Topping

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