Indeed, some stouts are termed ‘chocolate stout’ as they exhibit a chocolate flavour due to a dark style of roasted malt that’s used to make them. This cake has a lovely lightly aerated crumb which holds the intense mildly bitter chocolate stout syrup.
Ingredients
Method
Chocolate stout cake
1.Place stout in a small saucepan; bring to a simmer. Simmer over medium heat for 20 minutes or until reduced to 1 cup. Add chocolate; stir until melted. Cool to room temperature.
2.Preheat oven to 180°C/350°F. Grease a 21cm (8½-inch) kugelhopf cake pan; sprinkle with sifted cocoa, tap out excess.
3.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flour, extra cocoa and the soda, alternating with stout mixture and vinegar. Spoon mixture into pan; smooth the surface.
4.Bake cake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack over a tray.
5.Meanwhile, make stout syrup.
6.Pour two-thirds of the hot syrup over top and side of hot cake; cool. Serve cake with remaining syrup.
Stout syrup
7.Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, without stirring, for 10 minutes or until thickened slightly. Remove from heat.
Note
- A kugelhopf pan is also known as a bundt pan. Cakes cooked in these pans tend to crack because of the small surface area. To test if the cake is cooked, insert a skewer as close to the centre of the cake as possible, avoiding cracks. Cracks will give an inaccurate result.
do ahead Store cake in an airtight container for up to 3 days or
freeze for up to 2 months.
* serving suggestion Serve with whipped cream.
