Denise serves up a piece of Chocolate Beer Batter Cake, made with Chocolate Peanut Butter Imperial Stout from Throwback Brewery.
This recipe was originally featured by Denise on an episode of Outside & In with The Cook’s Cook. You can use stout or any beer of choice, or substitute cranberry-gingerale for the beer. Easy to assemble and the preparation is simple– a quick rich dessert that is guaranteed to please.
It is adapted from Nigella Lawson’s Chocolate Guinness Cake recipe.
Preheat the oven to 180°C /350ºF. Butter a 23 cm (9 inch) springform tin.
Pour the beer and butter into a large wide saucepan. Heat until the butter is melted. Whisk in cocoa and sugar.
Beat the sour cream with the eggs and vanilla and then add to the saucepan.
Whisk in the flour and baking soda.
Pour the cake batter into the greased pan. Bake for 45 minutes to an hour. Cool completely in the pan on a cooling rack.
When the cake is cold, melt the dark and white chocolates, then drizzle over the cake.
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