Black vel­vet cake

Landscape (UK) - - In The Kitchen -

Serves 12

250ml stout 250g un­salted but­ter, plus ex­tra for greas­ing 250g caster su­gar 50g co­coa pow­der 2 eggs 150ml dou­ble cream 15g black food colour­ing gel 280g plain flour 1 tbsp bi­car­bon­ate of soda 150g dark choco­late, bro­ken into small pieces 100ml sour cream 500g ic­ing su­gar Pre­heat the oven to 180°C/gas mark 4. Grease and line a 23cm round cake tin. In a large mix­ing bowl, cream the but­ter with the su­gar with the back of a wooden spoon for 2-3 mins un­til creamy. Mix in the co­coa pow­der, then beat in the eggs one at a time. Stir in the dou­ble cream, black food colour­ing gel and the stout, whisk­ing un­til com­bined. Sift in the flour and bi­car­bon­ate of soda, and fold un­til com­bined. Add the small pieces of choco­late and mix in. Trans­fer the mix­ture to the tin and bake for 50-55 mins un­til an in­serted skewer comes out clean. Al­low the cake to cool in the tin, then re­move the bak­ing pa­per, sav­ing the crumbs that fall away from the cake for dec­o­ra­tion. Place the cake on a serv­ing plate. In a large bowl, mix to­gether the sour cream and ic­ing su­gar un­til smooth. Pour over the cake and sprin­kle with the re­served cake crumbs.

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