Chocolate Stout Cake with Hot Chocolate Sauce

Did you survive? Have you managed to recycle the mountain of wrapping paper, fought your way through twiddly bits of plastic coated wire that foil an impatient child’s attempt to grab the toy and immediately play with it? Have you consumed twice your own body weight in food and drunk enough to re-float the Titanic…me too!

And did you think to yourself that it is indeed very bad practice to tack New Year’s Eve celebrations onto the end of all this excess? … I think these things out loud.

I am not allowed to complain anymore…the children have made it my New Years Resolution. I haven’t complained all the way through Christmas…mainly because I love it. I love having everyone around, seeing my rather large family, I am a social creature, but around about the 30th I have had enough and I’m all smiled out.

Frankly You can’t have too much excess when it comes to chocolate puds… So I thought I would give you the opportunity to combine my love of chocolate with the mopping up of things that were not consumed during the festive period…in my case a bottle of stout! This recipe originally appeared in my column in Welsh Border Life in January 2015.

Enjoy! Elley x

For the Chocolate Stout Cake:

  • 125g (4oz) unsalted butter
  • 275g (9oz) dark soft brown sugar
  • 2 eggs, beaten
  • 170g (6oz) plain flour
  • 40g (1 1/2 oz)
  • ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200ml (7fl oz) Good Wholesome Stout or Guinness

For the Chocolate Sauce:

  • 150g (6oz) dark chocolate
  • 250ml (10 fl oz) double cream
  • (I like to add the remaining stout…if you haven’t drunk it already! It makes it fizz a little…a bit like a mousse in texture)

Method:

  1. Place the chocolate in a bowl at the back of the Aga to melt.
  2. Line a 20cm 8-inch spring form tin with Bake-O-Glide or greased baking paper.
  3. Cream the butter and sugar together in a large mixing bowl, or stand mixer. Add the eggs gradually and beat until pale and fluffy.
  4. Sift the flour, bicarbonate and baking powder into a separate bowl. In another bowl or jug, slowly mix the stout into the cocoa. Alternately add the cocoa mix and the flour mix in small quantities into the butter, sugar, egg mix and combine well.
  5. Pour into the lined tin and bake for about one hour (until a wooden skewer inserted into the middle comes out clean).
  6. Leave to cool. If you are not going to eat it immediately either cling film the cake once it has cooled or store in an airtight container.
  7. For the sauce, warm the chocolate and cream together in a heavy bottomed pan on a medium heat.
  8. Take off the heat before the chocolate has quite finished melting. Stir to a silky smoothness. Add a splash of the beer…the sauce is ready to serve now or can be reheated gently when you need it.
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