This is such a unique recipe with loads of
flavour as the cake is super moist and given to any man sure to add an extra
smile as they seem to love it! Got this recipe from Woolies Taste Magazine..
225g butter
350g brown sugar
4 free-range eggs
375 ml milk stout
100g good quality cocoa powder
225g cake flour
1/2 teaspoon baking powder
2 teaspoons bicarbonate of soda
For the dark
chocolate icing:
- 250g
- 1kg icing sugar
- 65ml milk
- 100g good quality dark chocolate
For the caramel
chocolate shards:
- good quality caramel chocolate
For the
butterscotch sauce:
- 200g sugar
- 100g butter
- 65ml cream
How heat the oven to 180°C.
Grease 2 x 20 cm x 3 cm round cake tins with
non-stick spray, then line the bases with baking paper.
Note: We made a 5-layer cake. To do so, double the recipe for the batter and
icing and use 5 cake tins. Do not double the recipes for the butterscotch sauce
and caramel chocolate shards.
Using a
hand-mixer or wooden spoon, cream the butter and sugar until pale and fluffy.
Add the eggs one at a time, while whisking, until incorporated.
In a
separate bowl, mix the milk stout or beer and cocoa.
Sift the
flour, baking powder and bicarbonate of soda together, then add, alternating
with the egg mixture, to the milk stout-and-cocoa mixture.
Pour the
batter into the tins and bake for 30 minutes, or until a skewer inserted comes
out clean.
Allow the
cakes to cool slightly before turning them out and cooling further on a wire
rack.
To make the
butterscotch sauce, place the sugar into a pan over a medium heat and allow to
melt. When it is slightly caramelised, add the butter and mix until melted.
Bring to a
gentle simmer, then remove from the heat and add the cream. Mix until smooth.
To make the
caramel chocolate shards, melt the chocolate in a bowl over a saucepan of
simmering water.
Pour the
melted chocolate onto a non-stick baking mat or silicone paper, smooth out,
then roll up the baking mat or paper and tie with string so it doesn’t unroll.
Chill for 15
minutes, then unroll the mat or paper, breaking off large shards of chocolate.
To make the
dark chocolate icing, place the butter into a mixing bowl and cream lightly
with a hand-mixer or wooden spoon. Add the icing sugar, a little at a time, and
mix.
Add the milk
and mix. Melt the chocolate and add slowly until the mix is even in colour and
smooth.
To assemble
the cake, spread some dark chocolate icing over one cake, then top with the
other and spread with more icing. Pour over the butterscotch sauce and top with
the caramel chocolate shards.
Cook’s
notes:
Use good-quality caramel chocolate such as Valrhona Caramelia to make the caramel chocolate shards.
Use good-quality caramel chocolate such as Valrhona Caramelia to make the caramel chocolate shards.
This cake
was baked in a fan-assisted oven. All ovens differ, so be sure to test the cake
with a skewer before removing from the oven
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