Chocolate cake with beer ice cream



Ingredients 12
Servings 6
Time 15

Ingredients

  • 250
    g
    butter
  • 750
    ml
    castor sugar
  • 2
    eggs
  • 5
    ml
    vanilla essence
  • 125
    ml
    cocoa powder
  • 375
    ml
    flour
  • 10
    ml
    bicarbonate of soda
  • 250
    ml
    stout beer
  • 125
    ml
    plain yoghurt
  • 125
    ml
    raisins
  • 80
    ml
    stout beer
  • 500
    ml
    vanilla ice cream
 

Method

30
 

Preheat the oven to 180 °C. Grease a 20 cm cake tin.

1. Stout ice cream Marinate the raisins in the beer for 1 hour minimum in a small bowl. Place the ice cream in a blender and blitz until soft. Stir the raisins and stout into the ice cream and return to the freezer for 2 hours or until frozen.

2. Cream the butter, castor sugar and eggs with the vanilla essence. Sieve the dry ingredients and mix into the castor sugar mixture, then add the stout and yoghurt.

3. Pour the batter into the cake tin and bake for 30 minutes or until firm on the edges. Serve with the stout ice cream

 

 

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