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Print this Recipe    Chocolate Beer

Chocolate Beer Cake

4oz (110g) butter or margarine
10oz (275g) dark, soft brown sugar
2 size 2 eggs beaten
6oz (175g) plain flour
1/4 teaspoon baking powder
1 level teaspoon bicarbonate of soda
7floz (200ml) sweet stout
2oz (50g) cocoa

4oz (110g)plain chocolate
2 tablespoons sweet stout
2oz (50g) butter
4oz (110g) icing sugar (sifted)
1oz (25g) walnut pieces, finely chopped

8 walnut halves
grated chocolate

Pre-heat the oven to gas mark 4 (350F) (180C)

Brush two 8-inch (20cm) sandwich tins with melted fat and line the
bases with circles of greaseproof or silicone paper (Bakewell),
also brushed with melted fat.

Cream the butter and sugar together, beating thoroughly for about
3 or 4 minutes until pale and fluffy. Gradually beat in the eggs,
a little at a time, beating well between each addition.

Sift the flour baking powder and bicarbonate of soda on to a sheet
of greaseproof paper. Weigh the cocoa and put in a separate bowl,
gradually stirring the stout into it. Carefully and lightly fold
into the mixture small quantities of the sifted flour alternately
with the cocoa-stout liquid.

When both have been added, divide the cake mixture equally between
the two tins and level it out. Bake the sponges in the centre of
the oven for 30-35 minutes. The cakes should be flat on top and
feel springy and will have shrunk slightly from the side of the
tin. Leave them to cool in the tins for 5 minutes before turning
out on to a wire rack to cool further.

To make the icing, melt the chocolate with the stout in a bowl set
over a pan of hot water. When it's melted remove the bowl from the
water, beat in the butter and leave to cool a little before beating
in the icing sugar. Remove a quarter of the icing to a separate
bowl and stir in the chopped walnuts.

After the icings have cooled to a spreadable consistency, sandwich
the cake with the walnut icing. Spread the top and sides of the
cake with the rest, smoothing it over with a palette knife. Arrange
the walnut halves at regular intervals around the top edge of the
cake and sprinkle lightly with the grated chocolate. Allow the
icing to become firm before cutting.

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