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