Stout cake with cream cheese and chocolate caramel


These gorgeous stout cakes from Pip Lacey are impossible to resist: tender, slightly chocolatey, and covered in lashings of cream and stout-infused caramel.

First published in 2023




Stout cake

Stout caramel

Cream cheese topping

  • 40ml of double cream
  • 100g of cream cheese
  • 50g of icing sugar
  • 1/2 tsp cornflour


  • 9-hole silicone cake mould, 30(H)x80(L)x30(W) mm



Preheat the oven to 180°C/gas mark 4


First, make the stout cake. Melt the butter in the stout over a low heat, then remove from the heat. Transfer to a large bowl and add the cocoa powder and sugar. Whisk until combined


Beat together the eggs, vanilla essence and sour cream with an electric mixer in a separate bowl, and then add this to the stout mixture. Sift the flour and bicarb into the bowl, and then fold it in

  • 2 large eggs
  • 1 tbsp of vanilla extract
  • 150ml of sour cream
  • 275g of plain flour
  • 2 1/2 tsp bicarbonate of soda

Divide the batter between the 9 holes of the silicone mould, and bake for 13 minutes. Set aside to cool completely


To make the caramel, add the stout to a pan with both the sugars and bring to a simmer. Cook the stout until it's reduced by half, and then add the cream, chocolate and salt


Keep cooking and reducing the caramel until it has the texture of runny honey


To make the topping, mix all the ingredients together and then transfer it to a piping bag

  • 40ml of double cream
  • 100g of cream cheese
  • 50g of icing sugar
  • 1/2 tsp cornflour

To serve, pipe the cream cheese topping over the cakes and drizzle them with the stout caramel

Pip Lacey may have first donned her whites at twenty-seven, but she has since worked in the kitchens of Gordon Ramsay and Clare Smyth, been mentored by Angela Hartnett and headed up Michelin-starred Italian restaurant Murano. Today, she is at the helm of her woodfire-focused restaurant Hicce at Kings Cross and Islington pub Hicce Hart.

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