Over the month of July we have teamed up with Julie Macleod from the great blog Breakfast at Julie’s to create a series of amazing recipes that use our beers. Julie is a 22 year old food writer and cook whose aim is to get more people to love their kitchens and enjoy eating their own homemade food. Julie’s experience on MasterChef 2014 inspired her to begin her blog Breakfast at Julie's and continue to do cooking demonstrations around Scotland. Julie is currently researching recipes for a book with all these experiences and in turn inspire more people to love their own homemade food.
All recipes will be posted on a Friday via Breakfast at Julie's. They'll be easy and most of all, delicious so we encourage all of you to try them out over the weekend.
When I'm looking for cake, I'm looking for something rich that goes hand in hand with a cup of tea. Putting chocolate and stout together might not seem like a conventional match but the flavours are delicious, take sweet cocoa and match it with some bitter earthy stout with a light sweet cream cheese frosting and you've got a match made in heaven. This is a beautifully moist cake to be consumed after a long day with a large cup of tea, light and fluffy is not what we're going for here. It's to be flavourful, rich and have the ability to ease you into the comfort of your couch.
Here I've used Fyne Ales 'Sublime Stout, the dark deep malty flavours go perfectly with the chocolate. I recommend using Fyne Ales stout rather than any other brand for the fact that 'Sublime' holds a really unique malty fruitiness which you don't get in other stouts and it goes perfectly with the sweet cocoa.
You'll need: 2 x 20cm diameter Cake Tin
Ingredients for the Cake
330ml Fyne Ales Sublime Stout
100g Good Quality Cocoa
75g Softened Butter
200g Plain Flour
250g Soft Light Brown Sugar
80g Caster Sugar
1 tablespoon Soured Cream
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
3 Eggs Beaten
Cream Cheese Icing
300g Cream Cheese
50g Icing Sugar
1 Tablespoon Water
150g Unsalted Butter
Handful of Walnuts or Pecans
1. Heat oven to 180 degrees. Begin by creaming all of the butter and sugar together, get a whisk or electric whisk and in a large bowl. This is a really important stage so spend at least 4 minutes whisking the sugar and butter together until pale and fluffy.
2. Now slowly and lightly beat the eggs into the mixture using a wooden spoon. Do this in about 3-4 stages until there is no egg left. Beat slowly until all fully incorporated into the creamed butter & sugar. Sift the flour, cocoa, bicarbonate or soda and baking powder into the mix. Now using a hand whisk, whisk into the mixture until you have a thick dense consistency.
3. Now begin to add the stout in stages, using an electric or hand whisk begin to bring this into a smooth texture and lump free. Whisk this for about 3 minutes.
4. Now line two baking tins with some baking parchment on the bottom and grease the outsides of the tin. Split the mixture evenly into the two tins and create a slight well in the middle of both the mixtures.
5. Now allow this to bake in a preheated oven at about 180 degrees or gas mark 6 for about 25-30 minutes. If you're unsure simply test with a knife, put the knife into the cake and if it comes out clean then it's ready. Make the frosting whilst making the cake however allow the cake to cool before putting the cream cheese frosting on.
6. In order to make the frosting, add all ingredients into a bowl and sift the icing sugar. Using a whisk make sure this is lump free and add more water where needs be.
7. Once the cake has cooled spread a thin layer of the cream cheese frosting on one cake. Then spoon a heaver amount onto the top layer and sprinkle with any nuts of your choice. For me, pecans work really well here for their earthiness. Enjoy!
Enjoy your weekend, from Fyne Ales & Julie x
You can check out more of Julie’s delicious recipes on her blog.