BY DANIEL HARRISON
This decadent dessert is a real celebration of all that is great about the rich, malty flavours found in the dark lager & porter. If you want something warm with this, or don’t own an ice cream machine, then skip the cooling and churning steps for the ice cream and just serve it as a warm porter custard.
CHOCOLATE & DARK LAGER CAKE
50g Cocoa Powder
175g Plain Flour
1 tsp Bicarbonate of Soda
¼ tsp Baking Powder
275g Soft Brown Sugar
100g Butter, softened, plus extra for greasing
1. Preheat the oven to 180°C. Grease a 25cm loaf tin & line with baking paper.
2. Mix together the cocoa powder & beer in a small bowl.
3. Sift together the flour, bicarbonate of soda & baking powder in another bowl.
4. Beat together the sugar & butter until soft & creamy. Beat in the eggs one at a time followed by the cocoa beer mix.
5. Gradually beat in the flour mix a little at a time until fully incorporated.
6. Spoon the batter into the prepared tin. Bake for 35-40 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire rack. Once cooled remove from the tin.
1. Melt the chocolate in a heatproof bowl set over simmering water.
2. Beat together the icing sugar & butter until it becomes a soft paste. Gradually beat in the dark lager then the melted chocolate.
3. Spread the icing over the cake and leave to set.
1. Place the porter in a small saucepan over a medium heat to reduce by half.
2. Place the double cream and milk in a separate saucepan over a medium heat and bring to the boil.
3. Meanwhile place the egg yolks and sugar in a mixing bowl and whisk until thick, creamy & doubled in volume.
4. Gradually whisk the cream & milk mixture into the yolks & sugar. Return to the saucepan over a medium low heat and stir continuously until thickened.
5. Add the reduced stout & vanilla extract. Refrigerate to cool.
6. Once fully chilled place in an ice cream machine to churn. Freeze until needed.