Chocolate, stout and ginger cake recipe

Date:01-06-2013 07:58:09 read:5

Chocolate, stout and ginger cake recipe

A rich, stout-infused chocolate cake, with a spicy ginger kick.

Irresistible: Stevie Parle's stout and chocolate cake Photo: Andrew Crowley
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This is my version of Nigella’s classic cake. The addition of ginger gives a deep spiciness that is irresistible.

Serves 12-14

250ml/8½fl oz stout (Guinness is fine)

250g/8¾oz butter, sliced

100g/3½oz 70 per cent good-quality plain chocolate

35g/1¼oz cocoa powder

1 tbsp dried ginger powder

400g/14oz caster sugar

140g/4¾oz sour cream

2 eggs

1 vanilla pod, seeds scraped

275g/9¾oz self-raising flour

2 tsp bicarbonate of soda


300g/10½oz cream cheese

100g/3½oz icing sugar

125ml/4¼fl oz double cream

Preheat the oven to 180C/350F/gas 4. Butter and line a 23cm/9in loose-bottomed baking tin.

Pour the Guinness into a large saucepan, add the butter and chocolate and place over a medium heat. When the butter and chocolate are completely melted, take off the heat and stir in the cocoa, ginger and sugar.

Combine the sour cream with the eggs and vanilla seeds and pour into the chocolate mix. Stir well. Sieve in the flour, bicarbonate and a pinch of salt and fold to combine.

Transfer the cake mix to the tin and bake for 45 minutes until an inserted skewer comes out clean. Leave to cool completely in the tin.

To make the icing, whip the cream cheese in a big bowl until smooth, then sieve over the icing sugar and beat well. In another bowl, whip the cream until it doubles in volume, then add to the cream cheese mixture. Combine well, then spread over the cooled cake and serve.

    Ever For Health Copy Rights 2013