Feeling peckish? Time for chocolate stout cake!

Although we love drinks, we also get hungry from time to time. As such, we’ve devised some recipes that pair perfectly with beers from our Atlantic Archipelago range. In fact, they even form part of the ingredients too! Give them a go, we’re sure you’re going to love them!

First up, we have Chocolate Stout Cake to pair nicely with our The Prince Regent Stout.

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Ingredients

For the Cake

• 250 millilitres of The Prince Regent stout

• 250 grams unsalted butter

• 75 grams cocoa powder

• 400 grams caster sugar

• 150 millilitres sour cream

• 2 large eggs

• 1 tablespoon vanilla extract

• 275 grams plain flour

• 2½ teaspoons bicarbonate of soda

For the Topping

• 300 grams cream cheese

• 150 grams icing sugar

• 2 teaspoons cornflour

• 125 millilitres double cream (or whipping cream)

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Method

1. Preheat the oven to gas mark 4 (180°C/160°C fan/350°F) and grease and line a 23cm (9-inch) springform tin.

2. Pour The Prince Regent stout into a large saucepan and add the butter in chunks. Heat gently until the butter melts, then whisk in the cocoa powder and sugar. In a separate bowl, beat together the sour cream, eggs, and vanilla, then pour into the buttery beer mixture. Finally, whisk in the flour and baking soda.

3. Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin on a cooling rack, as it’s a very moist cake.

4. Once the cake has cooled, transfer it to a flat platter or cake stand. Now, prepare the icing: lightly whip the cream cheese until smooth. Sift the icing sugar and cornflour over the cream cheese, then beat until fully combined.

5. If using double cream, add it to the mixture and beat until spreadable. If using whipping cream, whisk it to soft peaks, then fold in a couple of spoonful’s of the whipped cream into the cream cheese mixture. Once combined, gently fold in the rest of the cream.

6. Spread the icing over the top of the cake to create a frothy finish, resembling the head of a pint of stout.