Chocolate stout cake

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Today I'd like to share a recipe for a unique, delicious chocolate stout cake. We'll decorate it with a beautiful head made out of mascarpone and whipping cream.


Beautiful, deep colour and a head made out of mascarpone - that's exactly the effect we're going for. The cake is light but also incredibly moist, almost as if it was additionally soaked. Beer is prominent in its flavour, so I wouldn't serve this cake to a kid! It's definitely a dessert for adults that are seeking to prepare a simple yet surprising treat for their guests. 

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 cm round tin)

Cake

  • 130 g butter softened at room temperature
  • 1 and 1/4 cup (~250 g) brown sugar
  • 1 heaped cup (~175 g) flour
  • 4 tbsp (~50 g) cocoa
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 200 ml stout beer

Topping

  • 150 g mascarpone
  • 100 ml whipping cream (36 % fat)
  • 1 tsp vanilla paste
  • 1 tbsp (~20 g) icing sugar
  • 1 square dark chocolate

Method

  1. Sift 175 g, 50 g dark cocoa, 1 tsp baking soda and 1/2 tsp baking powder into a bowl. Once they are lump free, mix the dry ingredients with a whisk until evenly distributed.
  2. Put 130 g soft butter and 250 g brown sugar into a separate bowl. Cream them together with an electric mixer until light and quite fluffy.
  3. Add all the remaining cake ingredients to the butter. Make it one egg, a few tbsp flour and a few tbsp beer in turn, trying to combine the contents of the bowl after each batch. Once all the ingredients are in, the batter may be not entirely smooth - it's not a problem.
  4. Pour batter into a greased round tin, 20 cm in diameter, lined with baking paper. Even out the top of the cake with a silicone spatula.
  5. Put the cake into a conventional oven preheated to 160 deg C for 60-70 minutes, until a skewer inserted in the middle of the cake comes out clean.
  6. Take the baked cake out of the oven and set it aside in the baking tin for 10 minutes to cool slightly. Take it out of the baking tin then, gently, remove baking paper and put it onto a wire rack to cool completely.
  7. Put 150 g cold mascarpone and 100 ml cold whipping cream into a large bowl. Add 20 g icing sugar and 1 tsp vanilla paste. Beat them together with an electric mixer at high speed until stiff peaks form.
  8. Spread the cream on top of a cooled cake and even it out with a large spatula. Decorate the cake with a bit of freshly grated dark chocolate.
  9. Enjoy!

Approximate nutritional value

100 g

  • 366 kcal
  • Carbs: 37 g 
  • Fat: 22 g
  • Protein: 5 g
  • Fibre: 2 g

1 slice (recipe makes 12 slices)

  • 339 kcal
  • Carbs: 34 g 
  • Fat: 20 g
  • Protein: 5 g
  • Fibre: 2 g

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