I have long been a fan of Nigella's Chocolate Guinness cake and as soon as I tasted Roaster Coaster coffee stout - a limited edition collaboration between Brewdog and Evil Twin, I knew I had to make a version of this cake with the coffee stout in place.
Chilled and poured, it's velvety and smooth, like a coffee stout milkshake. Replacing the Guinness in the cake, it makes for a damp chocolate cake with real coffee depth and complexity.
**I feel compelled at this point to note that this is not a sponsored post - I'm just an indie ale/stout fan!**
For the cake
250ml Roaster Coaster stout by Brewdog vs Evil Twin (available at Tesco)
250g unsalted butter
75g cocoa powder
400g caster sugar
150ml sour cream
2 large eggs
1 tblsp vanilla extract
275g plain flour
2½ tsp bicarbonate of soda
For the frosting
300g cream cheese
150g icing sugar
2 tsp cornflour
125ml double cream
- Preheat the oven to 180 centigrade/ gas mark 4, then butter and line a 23cm / 9 inch spring-form tin.
- Pour the stout into a large wide saucepan, add the butter and gently heat until it melts, at which time you should whisk in the cocoa and sugar.
- Beat the sour cream with the eggs and vanilla and then pour into the glossy brown liquid and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
- When the cake's cold, carefully release it from its tin and stand it on a cake plate or stand.
- Time to make the frosting!
- Sieve the icing sugar and cornflour together.
- Lightly beat the cream cheese in a bowl to remove any lumps, then sift over the sugar/cornflour mix and then beat to combine.
- Add the double cream and softly whip until you have thick, spreadable consistency.
- Dollop over the top of the cake and spread it in soft swirls so that it resembles the frothy top on a pint of stout.