R E C I P E : I R I S H STO U T CA K E
RECIPE: IRISH STOUT CAKE This deliciously dense and moist cake is perfect for miserable January evenings. For an extra special treat, top with an Irish cream topping. YOU WILL NEED: 250g Unsalted Butter
Once melted, add the sugar and cocoa powder and mix in well.
200ml Irish Stout
Pour in the sour cream/egg mixture and stir.
150ml Sour Cream
Whisk in the flour and bicarbonate of soda, making sure all is combined well with no lumps in the batter.
2 Large Eggs 400g Caster Sugar 300g Plain Flour 75g Cocoa Powder
Tip the mix into the tin and bake, in an oven preheated to 180°/160° Fan, for about an hour. Leave to cool in the tin.
3tsp Bicarbonate of Soda 250g Cream Cheese
TO MAKE THE TOPPING:
250g Icing Sugar
Whip the cream cheese, just until smooth, then sieve in the icing sugar and beat together. Add the Irish cream, slowly, until you get a spreadable consistency. (You probably won’t need to add all of it)
100ml Irish Cream WHAT TO DO: Grease the inside of a 9” round cake tin with a small amount of butter, then line the sides and bottom with greaseproof paper. Beat the eggs and sour cream together and put to one side. Heat the stout gently in a large saucepan and add the butter in smaller pieces.
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Spread all over the top of the cake, just before serving. Enjoy! xxx