We're half way through the year, and what better way to celebrate with WORLD CHOCOLATE DAY!? The day (Sunday 7th July) is dedicated to all things chocolate, so be sure to indulge in some delicious Kettlehead Choc Stout cake!
So, without further ado, allow us to share our recipe for #WorldChocolateDay which involves – you guessed it – beer and chocolate.
Lip Licking Kettlehead 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 #WorldChocolateDay!
Dark, mysterious, ebony coloured stout with a distinct aroma of roasted chocolate and malt, Kettlehead is rich, full bodied and deeply satisfying - perfect to bake with!
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).
Inspired to get out your mixing bowl and baking gloves? If so, let us know how you get on. Take a picture of your Kettlehead Chocolate Cake and share it with us on Facebook, Twitter @robbiesbrewery or Instagram. We'll pick a winner at random and they will receive a FREE case of Kettlehead Choc Stout!
- 250ml Kettlehead Choc Stout (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 Kettlehead Choc Stout, 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 Kettlehead Choc Stout Cake.