Rich Coffee Stout Cake
Cake Mix Ingredients:
180g of unsalted butter
50g of Cocoa powder
185g of castor sugar
100ml of good quality Natural yoghurt
100g of good quality dark cooking chocolate
2 large free-range eggs
1 tsp of Nielsen Massey Vanilla Bean Paste or 2 vanilla stick
270g of plain flour
2 ½ tsp of bicarbonate of soda
2 tsp of Advieh-E Halegh by Camelēr Spice Co
270ml of BREWDOG Roaster Coaster Nitro Imperial Vietnamese Coffee Stout (Brewdog Vs Evil Twin)
This is available from most large Tesco, and Brewdog.com You can use and coffee flavoured stout
Cream Cheese Icing:
200g of full fat cream cheese (Philadelphia)
200g of unsalted butter at room temperature.
140g of icing sugar
2 tsp of cornflour
Add ½ teaspoons of Nielsen Massey Vanilla Bean Paste or 1 vanilla stick.
Add a ½ pack of Birds custard powder (optional)
Garnish (optional)
70g of Walnuts
½ tsp of olive oil
Method
Cake mix
- Set the oven to 180°C Fan
- Grease a 9-inch spring release tin with butter and fine breadcrumbs (very thin layer). Set aside
- In a large saucepan, pour 270ml of BREWDOG Roaster Coaster Nitro Imperial Vietnamese Coffee Stout (Brewdog Vs Evil Twin) in the large saucepan and put on a low heat and simmer, and then add unsalted butter, dark chocolate, castor sugar and the Advieh-E Halegh blend in a large saucepan. Melt and stir for approximately 5 minutes.
- Then add the sieved cocoa powder.
- Whisk eggs, natural yoghurt and vanilla paste together in a large bowl or Kitchen aid. Then pour in the mix with the warm Brewdog Coffee Stout in the large saucepan and mix until you see some little bubbles.
- Fold in the sieved flour until mixed in properly and then finally add the bicarbonate of soda. Cut straight down through the mixture to the bottom and up with a rubber spatula. Rotate the saucepan as you do this. After a while the ingredients will be mixed and airy, all in the same process. It will take a minute or two.
- Pour the mix into the cake tin and drop the tin on the kitchen counter a couple of times to force the air in the mixture to come to the surface.
- N.B. This cake will only rise a little bit, so don’t worry about how much of the mix is in the tin. It will be a very rich and dense bake.
- Make sure you pop the cake into the oven straight away, as any delays will cause the ingredients to interact differently than they should.
- Bake for 35 minutes. Check in the centre of the cake by inserting a knife/skewer that comes out dry/clean and if it is okay remove from the oven, if not leave for a further 5-7 minutes.
- Remove from tin and cool on a rack.
Directions for Icing
- Sieve the icing sugar into a bowl and add the remainder of the ingredients except the walnuts. Fold the icing ingredients together and keep cool on the side or in the fridge
- Roast the walnuts at 190°C fan for 5 minutes on a tray with a drizzle of olive oil. Make sure nuts are coated. Put them on a paper towel after roasting to remove excess oil and cool down.
- Roughly chop or crush the walnuts with your hand.
- Once the cake is completely cool add the icing.
- You can decorate the cake using a spatula and just spread the icing over the top of the cake surface in a 360 motion until fully covered.
- When the cake is iced, sprinkle the chopped walnuts on top, should you wish.