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Tiramisù with chocolate chips

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Chocolate Stout Cake


Serves 10
200g (7oz) butter
150g (51/2oz) Vivani dark chocolate, broken into smaller pieces
300ml (10fl oz) stout
4 eggs
500g (1lb 2oz) soft light brown sugar
350g (7oz) self raisinf flour

For the icing
400g (14oz) full-fat cream cheese
25ml (3/4fl oz) stout
200g (7oz) icing sugar
A couple of squares of dark or milk chocolate, to decorate


1. Preheat the oven to 160°C/fan 140°C/gas 3. Line a 27cm, deep-sided cake tin with baking parchment. Put the butter, dark chocolate and stout into a large heatproof bowl and rest over a pan of just simmering water, making sure the base doesn't touch the water, until the butter and chocolate have melted.
2. Lift the bowl out of the pan and leave to cool slightly. Add the eggs and sugar then whisk together well. Fold in the shelf-raising flour until the mixture is smooth. Pour the cake batter into the prepared tin and bake for 1 hour. Leave the cake to cool in the tin and then turn out onto a plate or stand.
3. For the icing, whisk the cream cheese, stout and icing sugar together until smooth. Spoon the mixture on top of the cake and spread all over to cover. Grate the chocolate over the top of the cake and serve in slices.