Hanlons Port Stout Chocolate Cake Recipe

Hanlons Port Stout Chocolate Cake Recipe


250 ml Hanlons Port Stout

250 g Unsalted Butter

80 g Cocoa Powder – Green & Blacks is best

400 g Caster Sugar – Golden best for flavour

2 large eggs

1 tsp Vanilla Extract – not Essence!

140 ml buttermilk – use the rest to make scones or tenderise chicken pieces

275 g Plain Flour

2 tsp Bicarbonate of Soda

½ tsp Baking Powder


50 g Unsalted Butter

250 g Icing Sugar, sifted

125 g Philadelphia Cream Cheese – Full fat

Preheat oven to 160 C Gas Mark 3.

Grease with butter and dust with flour a 9 inch / 23 cm spring-form cake tin and cut a circle to line the bottom with baking parchment.

Melt together the stout and the butter in a saucepan. Remove from the heat and add the cocoa powder and sugar, stirring well until dissolved. In a jug, mix together the eggs, vanilla and buttermilk. Mix thoroughly with the above mixture.

Sift together the remaining dry ingredients and add to the mixture. Mix thoroughly so that everything is well amalgamated. Pour the batter into the prepared tin and bake for about 50 minutes or until the cake starts to pull from the sides of the tin and a skewer emerges with just a little stickiness from the centre of the cake. Set aside to cool and remove from the tin to your serving plate.

To make the icing, mix together the butter, sugar and cream cheese until light and smooth. Top the cake with the icing and Enjoy!

Braised Beef

Recipe: Slow Braised Beef Shin Bourguignon with Yellow Hammer

Slow Braised Beef Shin Bourguignon with Yellow Hammer

Tim Ware our in house chef has put together a delicious Braised Beef Bourguignon dish served with Yellow Hammer that you can cook at home

Serves 6

1kg Beef Shin

1 Spanish Onion
2 sticks of Celery
1 Carrot
1 Star Anise
2 Bay Leaf
3 sprigs of Thyme
2 pints Yellow Hammer
15g Salt

Cooking Instructions

Place beef and other ingredients all in a deep tray or sauce pan add water to cover and place in the oven at 150c for 3.5 hours until meat is tender and gives when pressed with fork. Take meat out of liquid and leave to cool to one side. Put liquid in to a pan and bring to the boil, reduce by half then strain off the vegetables. You can serve meat as is but to refine the dish and show off to friends pick all the meat in to flakes raking out the gristle and fat then place on a roll of cling film shape meat in to a cylinders and wrap in cling film a couple of times then break of the cling film and twist the ends until tight then wrap once more in cling film to stop ends untwisting. Place in the fridge for a couple of hours to firm up then take out and cut through cling film to portioning to cylinders. leave in cling film to receive heat through oven.

For the Sauce

200g Pancetta
1 pack Chestnut Mushroom or Button Mushrooms
2 Banana Shallots
Dash of oil
20g butter

Cut pancetta in to small quads (lardons) and cook in a pan with oil and butter till browned
Cut mushrooms in to quarters and peel and slice shallots add to pancetta then add cooking liquid and bring back to boil then set aside until it is ready to serve.

To serve I like this dish with mash, wilted kale and a glass of Yellow Hammer.

Shop now for your bottles of Yellow Hammer