Chocolate Stout Cakes

Stout brings a depth of flavour to these cakes, as well as keeping them beautifully light and moist.

Hands-on time 20min, plus cooling. Cooking time about 25min. Makes 12

◆ 125g (4oz) unsalted butter ◆ 125ml (4fl oz) stout, we used

Guinness ◆ 60g (2½oz) cocoa powder ◆ 225g (8oz) light brown

soft sugar ◆ 2 large eggs, beaten ◆ 75g (3oz) full-fat natural yogurt ◆ 2tsp vanilla extract ◆ 150g (5oz) self-raising flour ◆ 1tsp bicarbonate of soda for the icing ◆ 125g (4oz) unsalted butter,

softened ◆ 250g (9oz) icing sugar, sifted ◆ 1tsp vanilla extract ◆ 200g (7oz) full-fat cream

cheese, we used Philadelphia 1 Preheat oven to 180°C (160°C fan) mark 4. Line a muffin tin with 12 muffin cases. In a large pan, gently heat butter and stout until butter is melted. Remove from heat; whisk in cocoa and sugar. Set aside to cool slightly. 2 In a jug, beat eggs with yogurt and vanilla, whisk this into the stout mixture. Whisk in flour and bicarbonate of soda. 3 Divide mixture equally among muffin cases. Bake for 18-20min, until springy to the touch. Cool for 10min, then remove to a wire rack to cool completely. 4 To make the icing: Beat butter and icing sugar together until creamy. Beat in vanilla extract followed by cream cheese (be careful not to overbeat once the cream cheese has been added or the icing will become runny). Spread the tops of the cakes with the icing. PER SERVING 468cals, 5g protein, 27g fat (17g saturates), 49g carbs (40g total sugars), 1g fibre GET AHEAD Un-iced cakes will keep in an airtight container at room temperature, for up to 5 days. Once iced, store in an airtight container in the fridge for up to 3 days. The un-iced cakes can also be frozen for up to 3 months. Defrost thoroughly at room temperature.