Even tough it’s still quite cold here, the first signs of spring have arrived. The air feels fresher, the birds are singing beautifully each morning and the sun stays longer. Everything I’ve been waiting for. Except for the warmth, but it will come soon enough.
For now I keep myself warm with bits of chocolate every now and then.
This week I give you something that will make the prolonged wait for spring a bit cosier – an amazing Chocolate Stout Cake. It’s a chocolate cake that is incredibly light and actually feels refreshing. Those marvellous properties are thanks to the mix of a raw cocoa powder and a dark, bitter stout beer. If you can get your hands on some dark microbrewery beer, go for it, if not, a good old Guinness will do just fine here. If you’re up for making it a bit heavier, I would suggest making a dark chocolate ganache or a cream cheese frosting (maybe with a splash of some warming spirit in it). I like it without extra additions, just beer and chocolate will do for me.
Chocolate Stout Cake
inspired by Nigella
- 250 ml stout beer,
- 250 g butter,
- 80 g raw cocoa powder,
- 300 g raw cane sugar*,
- 145 g full-fat Greek yoghurt,
- 3 eggs,
- 1 tbsp vanilla extract,
- 275 g flour,
- 3 tsp bicarbonate of soda,
- pinch of salt.
- Preheat the oven to 170°C and butter a 24 cm bundt cake spring form (make sure to butter well all the nooks and crannies).
- Place the beer and diced butter in a wide saucepan – it should be quite big, you will mix all the ingredients in here. Warm it up on a low heat until the butter is melted.
- Whisk in the cocoa powder and sugar to the beer-butter mixture.
- In a separate bowl lightly whisk the yoghurt, eggs and vanilla extract.
- Mix the yoghurt and egg with the beer-butter mixture and beat in the flour, soda and a pinch of salt. Pour the batter into the form.
- Bake in the middle of an oven for 50 minutes to an hour, or until a skewer inserted in the middle of the cake comes out clean. Let it cool completely in the spring form.
Note: The amount of sugar depends on the stout you use. If you go for a very bitter one, 300 grams is perfect, if you use Guinness, I would suggest going down to 200-250 grams, depending how sweet do you like your cakes.