Tuesday, June 16, 2015

Chocolate Hazelnut Stout Cake

Tim recently gave me this recipe for chocolate hazelnut stout cake that he had photocopied out of the newspaper.  I heeded the call and made the recipe, which contains a surprising 400ml of stout.  As you can imagine, the resulting batter is  rather liquid.

The 25-35 minute baking time in the recipe sounded optimistic, and it was - my cake took on hour plus to bake.  However, in the end, it did thankfully cook through.

The end result was fabulous:

The cake is dense, moist and chocolatey - worth the wait on the baking time.  It drew quite a few favourable comments form my colleagues, and Tim, the person who requested it, also enjoyed it.  This cake was a winner for me.


Kari said...

I do dislike recipes that massively under-state the cooking time! It can be stressful trying to judge when a cake is cooked when the guidance is so off! I'm glad you persevered with this - it looks lovely.

Lorraine @ Not Quite Nigella said...

That's great that it was so delicious in the end. I do wonder about some recipes though, if you just read through them you can tell that the cooking times are all off!

Cindy said...

Looks like a winner to me too! I'm much more interested in boozy baking than drinking it straight up. :-)