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.
- 2 cups (500ml) stout
- 80 grams dark chocolate, chopped coarsely
- 1 tablespoon cocoa powder
- 185 grams (6 ounces) butter, softened
- 1¼ cups (275g) firmly packed dark brown sugar
- 3 eggs
- 2 cups (300g) self-raising flour
- 2 tablespoons cocoa powder, extra
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon cider vinegar
- 1 cup (250ml) stout
- 1½ cups (330g) caster sugar
- ¼ cup (25g) cocoa powder
- ½ cup (125ml) water
Chocolate stout cake
- 1Place 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.
- 2Preheat oven to 180°C/350°F. Grease a 21cm (8½-inch) kugelhopf cake pan; sprinkle with sifted cocoa, tap out excess.
- 3Beat 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.
- 4Bake 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.
- 5Meanwhile, make stout syrup.
- 6Pour two-thirds of the hot syrup over top and side of hot cake; cool. Serve cake with remaining syrup.
- 7Stir 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.
- 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.
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