Who doesn’t love a good chocolate cake? Coeliacs, that’s who. But for the rest of us, there’s nothing like the classic chocolate cake for an indulgent, gluten-filled morning and/or afternoon tea. You’ve all heard of stout chocolate cake – and hopefully tasted it as well – so here is my take on this long-standing fusion of beer and food with Rogue Ales’ Hazelnut Brown Nectar. And with scrumptious Nutella icing of course!
What you need:
- 1 cup Rogue Hazelnut Brown Nectar
- 1 cup butter
- 3/4 cup Dutch process cocoa
- 2 cups plain flour
- 2 cups castor sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1/3 cup sour cream
- 1 1/4 cups icing sugar
- 175g butter, melted
- 2 tablespoons Dutch process cocoa, sifted
- 1 tablespoons milk
- 2 heaped tablespoons Nutella
What to do:
1. Preheat oven to a moderate 180 degrees Celsius. Grease and line two 22cm round cake tins.
2. Place the stout and butter in large heavy-based saucepan and stir over a low heat until the butter has melted. Remove from heat and sift in the cocoa. Whisk until the mixutre is smooth and then set aside until it is cooled to room room temperature.
3. Sift flour and add the sugar, baking powder and salt. Stir to combine.
4. In a large mixing bowl, whisk together the eggs and sour cream until well combined. Add the stout mixture and stir until combined.
5. Gradually add the flour and mix together well after each addition.
6. Divide the batter equally into prepared pans. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack for 10 minutes before turning out of their pans. Cool completely before icing.
For the icing:
1. Sift icing sugar into a large bowl. Add the melted butter and beat with an electric mixer until smooth and creamy. Add cocoa and milk alternately, beating well after each addition.
2. Add the Nutella and beat until well combined.
Putting it all together:
1. Turn one of the cakes over on a serving plate so the [flat] bottom is facing upwards. Spread a layer of icing on the top [read: bottom] of the cake.
2. Place the second cake on top, this time with the top facing up. (Confused yet?)
3. Use the remainder of the icing to completely cover the top and sides of the cake.
Now, eat some cake!
The results: The hazelnut-tiness of the beer didn’t quite come through as planned in the cake but it does give the cake a malty, beer-y kind of richness which contrasts with as well as compliments the Nutella icing which is the real winner of this treat.
If you’re not willing to give up your precious beer to make this recipe you could try replacing it with 3/4 cup of strong-brewed coffee and 1/4 cup of hazelnut liqueur such as Frangelico.