Chocolate Stout Cake
Ingredients
- 100 g butter
- 80 g cocoa powder
- 255 g flour
- 7.5 mls bicarbonate of soda
- 2.5 mls salt
- 385 g fructose
- 60 mls canola oil
- 2 eggs
- 180 g plain yoghurt
- 250 mls stout
Method
- Preheat the oven to 180° Celsius
- Prepare 2 17.5cm baking tins
- Over a bain-marie, melt the butter
- Once melted add the cocoa and mix in well
- In a bowl, whisk together the flour, bicarbonate of soda and salt
- In a large mixing bowl, whisk the fructose, oil and eggs until pale in colour
- Add the cocoa-butter mixture and mix until blended together
- Mix in half of the flour mixture, until the flour is just mixed in
- Add the yoghurt and stout and mix again until incorporated
- Add the rest of the flour and mix in
- Divide the batter between the tins and smooth out on top
- Bake for 30 minutes and test to make sure they have cooked through
- Cool in the pan for 5 minutes before turning out
- Leave to cool completely before icing with a chocolate ganache