Juliet Kennedy’s recipe for Chocolate stout cake with honeycomb, made with Bateluer Breweries

written by Juliet Kennedy 18th December 2018

Juliet combines three of our favourite things in this festive dessert: chocolate, beer and cake!

Chocolate Stout Cake with honeycomb (with Bateleur Breweries)

Ingredients

Cake

125ml Bateleur Beer Dirty Hairy Copper Ale
110g Brown’s unsalted butter, chopped
25g Epicurious Hedgehog Cocoa Powder, sifted
1 egg
80g Brown’s sour cream
150g plain flour, sifted
¾ teaspoon bicarbonate of soda
220g caster sugar

Mousse Icing

400g Absolute Chocolate dark chocolate, 70%, chopped
125ml single cream
6 egg yolks
2 egg whites
250ml Bio Whipping Cream
Honeycomb
150g sugar
75g golden syrup
2 tsp bicarbonate of soda

Method

 

  1. Preheat the oven to 160 degrees c.
  2. Place the stout and butter in a saucepan over a medium heat, and stir until the butter has melted. Remove and add the cocoa powder, whisking to combine. Add the egg, sour cream, flour, bicarbonate of soda and sugar, and whisk again. Pour into 2 x 160ml capacity loose-bottomed tins (lightly greased and lined) or into a 19cm cake tin. Cook for 28 – 30 minutes or until cooked when tested with a skewer.
  3. Allow the cake to cool in the tin for 10 minutes before transferring to a rack to cool completely.
  4. Mousse Icing: While the cakes are cooling, make your icing. Place the chocolate in a heatproof bowl over a saucepan of boiling water taking care to ensure the bottom of the bowl does not touch the water. Allow it to melt completely. In the meantime, place the single cream and egg yolks in a small jug and whisk to combine. Add to the chocolate and stir until smooth; remove from the heat.
  5. Place the egg whites in a small bowl and whisk until soft peaks form. Carefully fold this through the chocolate mixture. Add the double cream and gently fold through. Refrigerate for around one hour or until a little firmer (but not hard). Place the mousse in a piping bag with a 1.5cm star-shaped nozzle, and pipe the icing in pretty swirls onto your cakes.
  6. Honeycomb: To accessorize the cakes with a touch of gold, make some honeycomb and bash it up to sprinkle over the mousse icing. Prepare a baking tray by lining it with non-stick baking paper. Melt the sugar and golden syrup in a saucepan and using a thermometer wait until it gets to 158 degrees c. At this stage, remove from the heat and quickly mix in the bicarbonate of soda. It will foam slightly, you need to beat it in well otherwise you’ll get a soapy flavour.
  7. Drink Pairing: Bateleur Beer Dirty Hairy Copper Ale

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