Let’s face it, January can be a drag. We’re consumed by resolutions – most of which involve denying ourselves the good stuff in life – the weather is cold, wet, and windy and, despite the passing of the shortest day, the days don't seem to be getting any longer.
However, it’s Friday! And, what’s more, it’s NATIONAL CHOCOLATE CAKE DAY! Yes, yes, we know… just about every date on the calendar has been declared a national day of something or other… but, when it comes to beer and chocolate, we’ll gladly welcome any excuse to indulge.
So, without further ado, allow us to share our recipe for #ChocolateCakeDay which involves – you guessed it – beer and chocolate.
Lip Licking Old Tom Chocolate Cake
Inspired by the Nigella Lawson cake, this is a deep-flavoured chocolate cake that’s VELVETY, SMOOTH, INDULGENT… a real lip-licking treat for National #ChocolateCakeDay!
Made from a rich concoction of our award winning Original Old Tom and the finest cocoa, Old Tom Chocolate is deliciously indulgent and wonderfully warming with a dark mahogany colour and a deep port wine finish.
We’ve even included a cream cheese frosting to remind you of the pale head that sits on top of a glass of stout (see what we did there J).
To encourage you to try this tasty treat, we’re offering 15% off Chocolate Tom this weekend (valid till midnight Sunday 29th January). Simply enter the discount code CAKEDAY at checkout to enjoy 15% off Chocolate Tom. *Excludes delivery. *Offer only valid for online orders.
Inspired to get out your mixing bowl and baking gloves? If so, let us know how you get on. Take a picture of your Old Tom Chocolate Cake and share it with us on Facebook and/or Twitter @robbiesbrewery. We'll pick a winner at random and they will receive a FREE case of Chocolate Tom. Purr-fect!
- 250ml Chocolate Tom (leaving a little tipple to sip while you bake)
- 250g unsalted butter
- 75g cocoa powder
- 400g caster sugar
- 1 142ml pot of sour cream
- 2 eggs
- 1.5 tablespoon of vanilla extract
- 275g plain flour
- 2.5 teaspoons of bicarbonate of soda
- 200g of cream cheese
- 50ml of double cream
- 300g icing sugar (or as much as required for desired consistency)
- Pre-heat your oven to 180º C (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin.
- Measure out the Chocolate Tom, making to have a little taste taste (Chef’s rights), and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan. Heat until the butter is melted into the pan - do not let it boil.
- In a separate bowl, combine the cocoa and sugar and whisk into the butter/beer mixture, being careful not to let the sugar catch and burn.
- Beat the eggs and sour cream together, then add to the pan.
- In a separate bowl, combine the flour and bicarbonate of soda, then slowly whisk into the pan, adding a little at a time to avoid any lumps forming. This is easy to accidentally do due to the density of the cake.
- Pour the batter into your pan, and bake for approximately 40 minutes. Keep an eye on your oven - we don’t recommend baking for longer as the cake can burn on the outside but not cook on the inside. When a toothpick comes out of the centre clean, you know your cake is ready.
- While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit. Depending on what consistency you wish to achieve, you may need more icing sugar to allow the icing to 'sit' on the cake like the head of a pint.
- Once completely cooled (this will take a while due to the cake's density), pop your cake out of the tin and ice with a spatula (or a silicone one for better control).
- Enjoy a big slice of your lip-licking homemade Old Tom Chocolate Cake.
Chocolate cake has been with us just over 150 years, having first come on the scene in 1764, when it was discovered that grinding cocoa beans between heavy stones produced cocoa powder, which could then become chocolate.
Until the 1830s or 1840s, chocolate was primarily consumed as a beverage and chocolate cakes – as we think of them today – did not exist.
It was indeed a chap called Conrad Van Houten who discovered how to mechanically extract fat from the cacao liquor which produced cacao butter. Long story short, this man is the reason that chocolate is affordable, and we all have him to thank for it!