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.
Ingredients
Metric
Imperial
Stout cake
- 250ml of stout, such as
- 250g of unsalted butter
- 75g of cocoa powder
- 400g of caster sugar
- 2 large eggs
- 1 tbsp of vanilla extract
- 150ml of sour cream
- 275g of plain flour
- 2 1/2 tsp bicarbonate of soda
Stout caramel
- 210ml of stout, such as
- 100g of light brown sugar
- 35g of caster sugar
- 135ml of double cream
- 20g of dark chocolate
- 1 pinch of sea salt
Cream cheese topping
- 40ml of double cream
- 100g of cream cheese
- 50g of icing sugar
- 1/2 tsp cornflour
Equipment
- 9-hole silicone cake mould, 30(H)x80(L)x30(W) mm
Method
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
- 250ml of stout, such as
- 250g of unsalted butter
- 75g of cocoa powder
- 400g of caster sugar
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
- 210ml of stout, such as
- 100g of light brown sugar
- 35g of caster sugar
- 135ml of double cream
- 20g of dark chocolate
- 1 pinch of sea 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
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