Chocolate Beer Cake
The Beer - Sprig & Fern Porter. Gives this cake an extra dimension and the icing is so good it can be used on other chocolate cakes.
175g self-raising flour
¼ level teaspoon baking powder
1 level teaspoon bicarbonate of soda
275g brown soft sugar
110g spreadable butter
2 large eggs, beaten
50g cocoa powder, sifted
200ml Sprig & Fern Porter
For the Icing:
110g dark chocolate (minimum 70% cocoa solids), broken up - we recommend Lindt
2 tablespoons Sprig & Fern Porter
50g spreadable butter
110g icing sugar, sifted
25g walnut pieces, finely chopped
To decorate: 8 or 10 walnut halves
Two 20cm loose-based round sponge tins, greased with base liners, wire cooling rack
Pre-heat the oven to 180 degrees gas mark 4
Sift the flour, baking powder and bicarbonate of soda into a roomy mixing bowl. Add all other ingredients, except the Porter. Using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Finally stir in the Porter, a little at a time, until it is all incorporated.
Next divide the mixture between the two prepared tins and bake near the centre of the oven for about 30-35 minutes. They are cooked when you press lightly with your little finger and the centre springs back.
Remove from the oven and after about 30 seconds loosen the edges by sliding a palate knife all around then turn them out onto a wire cooling rack. Carefully peel back the lining paper and if you are worried about them sticking you can gently turn them over.
To make the icing: melt the broken chocolate with the Porter in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it's melted (5-10 minutes) take if off the heat. Beat in the butter and leave to cool a little before beating in the icing sugar with an electric hand whisk. Transfer a third of the icing to a separate bowl and stir in the chopped walnuts. After icings have cooled to a spreadable consistency, sandwich the cake with the walnut icing, then spread the remaining two thirds of the icing on the top of the cake, using a palette knife. Finally decorate with a circle of walnut halves. Leave the icing to set completely before storing in an airtight tin or enjoying with family or friends.
Ideal on its own, with yogurt, cream or ice cream slightly warmed. A bonus is that you get a couple of pints of Porter left over from your rigger to enjoy!!
Visit the Porter page
on this website.