Chocolate and stout cake
Service chocolate and stout cake with malted milk chocolate ice cream and a good splash of pouring cream
Thomas Hannon, chef patron at The Rising Sun in Truro, shares his chocolate and stout cake with malted milk chocolate ice cream recipe
Serves 10
Oven temp 180°c / gas 4
For the malted milk chocolate ice cream
- Egg yolks 12, beaten
- Sugar 100g
- Horlicks 100g
- Whole milk 600ml
- Double cream 600ml
- Milk chocolate 350g
- Baileys 50ml
For the chocolate and stout cake
- Dark chocolate 100g
- Butter 250g
- Caster sugar 200g
- Eggs 2
- Yogurt 150ml
- Skinner’s Penny Come Quick 250ml
- Plain flour 175g
- Cocoa powder 35g
- Bicarbonate of soda 2½ tsp
To serve
- Pouring cream
- For the malted milk chocolate ice cream: make this a day before you plan to serve the dessert, or according to your ice cream machine’s freeze time. Cream the egg yolks, sugar and Horlicks together in a bowl. In a large pan, bring the milk and cream to a boil then pour over the egg mixture, stirring continuously.
- Place the combined mixture in a bowl over a pan of boiling water. Gently stir in the chocolate to melt. Once melted, add the Baileys and strain the mixture to remove any lumps. Allow to cool.
- Churn the mixture in an ice cream machine and put it in the freezer.
- For the chocolate and stout cake: preheat the oven to 180°c / gas 4. Butter and line the bottom of a square 25cm tin with baking parchment.
- Roughly break up the chocolate and gently melt in a bowl over simmering water.
- Using an electric mixer (with the paddle attachment), cream the butter and sugar together.
- Add the eggs, yogurt and stout, ensuring all the ingredients are incorporated and the mixture is smooth.
- Sieve the flour, cocoa and bicarbonate of soda into a separate bowl and gradually fold into the cake mixture.
- Pour the combined mixture into the cake tin and bake for 40 minutes. Once cooked, serve with the ice cream and pouring cream.
You will need
For the malted milk chocolate ice cream
- Egg yolks 12, beaten
- Sugar 100g
- Horlicks 100g
- Whole milk 600ml
- Double cream 600ml
- Milk chocolate 350g
- Baileys 50ml
For the chocolate and stout cake
- Dark chocolate 100g
- Butter 250g
- Caster sugar 200g
- Eggs 2
- Yogurt 150ml
- Skinner’s Penny Come Quick 250ml
- Plain flour 175g
- Cocoa powder 35g
- Bicarbonate of soda 2½ tsp
To serve
- Pouring cream
Method
- For the malted milk chocolate ice cream: make this a day before you plan to serve the dessert, or according to your ice cream machine’s freeze time. Cream the egg yolks, sugar and Horlicks together in a bowl. In a large pan, bring the milk and cream to a boil then pour over the egg mixture, stirring continuously.
- Place the combined mixture in a bowl over a pan of boiling water. Gently stir in the chocolate to melt. Once melted, add the Baileys and strain the mixture to remove any lumps. Allow to cool.
- Churn the mixture in an ice cream machine and put it in the freezer.
- For the chocolate and stout cake: preheat the oven to 180°c / gas 4. Butter and line the bottom of a square 25cm tin with baking parchment.
- Roughly break up the chocolate and gently melt in a bowl over simmering water.
- Using an electric mixer (with the paddle attachment), cream the butter and sugar together.
- Add the eggs, yogurt and stout, ensuring all the ingredients are incorporated and the mixture is smooth.
- Sieve the flour, cocoa and bicarbonate of soda into a separate bowl and gradually fold into the cake mixture.
- Pour the combined mixture into the cake tin and bake for 40 minutes. Once cooked, serve with the ice cream and pouring cream.
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