- 250ml chocolate stout (or 250ml ordinary stout with 1tsp of chocolate essence added)
- 150g plain chocolate (70% cocoa solids)
- 175g unsalted butter
- 200g soft light brown sugar
- 75g plain flour
- 50g cocoa powder
- 2 large eggs
- Pour the stout in a jug (stir in the essence is using) and set aside.
- Melt together in a bain marie the chocolate and butter, until the butter has just melted.
- Add the sugar to the chocolate butter mixture and beat together by hand for 5 minutes. Set aside to cool slightly.
- Grease and line a round, shallow baking tin
- Preheat the oven to 180C/Gas mark 4.
- Sieve the flour and cocoa together in a clean bowl.
- Beat the eggs into the cooled chocolate mixture until well combined.
- Pour the stout into the chocolate mixture, and gently stir to combine.
- Gently fold in the flour/cocoa mix into the chocolate mixture, until just combined. Be careful not to over mix, or the cake will turn out very heavy.
- Pour the cake batter into the prepared cake tin, and bake on the middle shelf of the oven for 25-30 mins. Check after 18-20 minutes, the centre of the cake should still be very moist, but not liquid when cooked.
- Remove from the oven and set aside to cool.
- Remove the cake from the tin, place on a serving dish. Dust with icing sugar and then cocoa powder.
Serve with a nice hot cup of tea (or coffee if you must :)), and a dollop of orange cream (click here for the recipe)