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!