A few weeks ago, one of our favourite pubs in Edinburgh, The Hollyrood 9A shared a picture of a cake that one of their staff, Louise Campbell, made for the bar’s birthday. We asked for the recipe to share with you all and through a chance meeting at the weekend we finally managed to get our hands on Louise’s recipe. Enjoy!
For the cake
250ml of Zombier (The rest is for the chef)
250 grams unsalted butter
75 grams cocoa powder
400 grams caster sugar
150 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour (may need a little more to thicken up)
2 ½ teaspoons bicarbonate of soda
For the topping
300 grams cream cheese
150 grams icing sugar
125 ml double cream (or whipping cream)
Preheat the oven to 180°C, butter and line a 23cm / 9 inch cake tin.
Pour the Zombier into a large wide saucepan, add the butter and heat until the butter's melted, Then whisk in the cocoa powder and sugar. Beat the sour cream with the eggs and vanilla and then pour into the beery pan and finally whisk in the flour and bicarb soda. Add a little extra flour if the consistency is too thin.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack. The cake should be squidgy and moist.
For the topping lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
Add the cream and beat again until it makes a spreadable consistency and then layer up on top of the cake
Enjoy with a bottle of Zombier!
If you bake the cake, tag a photo with @FyneAles on Twitter, Facebook or Instagram and we will share its chocolaty beery goodness with the world.