Name: Chocolate stout cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 - 12 servings
Cuisine: Ingredients
Ingredients: 250 ml beer chocolate stout; 250 g butter cubed, at room temperature; 75 g cocoa powder; 375 g castor sugar; 150 ml yoghurt full cream plain; 2 eggs; 1 Tbs vanilla extract; 1 tsp coffee extract; 275 g flour plain; 2½ tsp Bicarbonate of soda; ½ tsp salt; 250 g cream cheese; 150 ml yoghurt full-fat, plain; 30 ml beer chocolate stout; 150 g icing sugar

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Ingredients (15)

250 ml	beer — chocolate stout
250 g	butter — cubed, at room temperature
75 g	cocoa powder
375 g	castor sugar
150 ml	yoghurt — full cream plain
2	eggs
1 Tbs	vanilla — extract
1 tsp	coffee — extract
275 g	flour — plain
2½ tsp	Bicarbonate of soda
½ tsp	salt

frosting:

250 g	cream cheese
150 ml	yoghurt — full-fat, plain
30 ml	beer — chocolate stout
150 g	icing sugar

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Method:

Preheat the oven to 180ºC. Butter and line a 23cm springform tin.

Pour the beer in a large saucepan, add the butter and heat until the butter is melted. Remove from the heat and whisk in the cocoa and sugar.

Whisk the yoghurt, eggs, vanilla and coffee extract together and then whisk in with the beer mixture.
Add the flour, bicarbonate of soda and salt to the mixture and whisk until well combined.

Pour the batter into the prepared tin and bake for approximately 60 minutes until a skewer comes out clean. Test with a skewer after 45 minutes. It is quite a damp cake but the skewer must not come out wet.

Let the cake cool completely in the tin on a cooling rack.

When cake is cold remove from the tin and make the frosting.

Soften the cream cheese with a spoon and whisk with the yoghurt and beer until smooth. Sieve the icing sugar over the mixture and whip together until smooth and fluffy.

Top the cake with the frosting and serve.

Recipe reprinted with permission of HeinStirred. To see more recipes.