Gluten-free death by chocolate stout cake
Baking with beer can introduce some really interesting flavours to your food. Beer in baking is commonly associated with savoury foods but it can also be used with great success in sweet baking.Stouts, porters and dark ales are often brewed with malty, chocolatey notes, which makes them great for baking into cakes and brownies, kicking the chocolatey flavours up a level.There are plenty of recipes out there for chocolate Guinness cake, for example. But they are no good for anyone with coeliac disease / gluten intolerance. Which is why we set about developing a chocolate stout cake using gluten-free beer.We chose one of our favourite gluten-free stouts for this cake recipe, which by happy coincidence is also super chocolatey in flavour 🙂Our deliciously rich, moist chocolate stout cake is made with Westerham Brewery's Wally Winker's Death by Chocolate gluten-free stout. The recipe uses just over half the can, so you get to sup the rest while you're waiting for the cake to bake. Bonus!This squidgy chocolate cake is topped with a cream cheese and white chocolate frosting for extra decadence.
- 200 grams butter
- 200 ml gluten-free chocolate stout (we used Wally Winker's Death by Chocolate Stout from Westerham Brewery)
- 315 grams caster sugar
- 60 grams cocoa powder
- 120 ml buttermilk (make this yourself by stirring a dessert-spoon (10ml) of cider vinegar into 110ml milk)
- 2 medium eggs
- 2 tsp vanilla extract
- 215 grams Magical plain flour blend (available to buy from the bakery and online)
- 2 tsp bicarbonate of soda
- 180 grams full fat soft cheese (it is important to use full fat as the low fat version is too thin/watery for this frosting)
- 115 grams white chocolate, melted
- 65 grams icing sugar
Instructions for making the cake…
- Grease and line an 8 inch round cake tin. Pre-heat your oven to 180C / 160 fan / Gas 4.
- In a large pan (it needs to be big enough to eventually hold all the cake ingredients), melt the butter with the stout on a low heat.
- Add the sugar and cocoa to the pan and stir through until fully incorporated.
- In a separate bowl, whisk together the eggs, buttermilk and vanilla extract. Pour these into the pan and stir through the chocolatey mixture.
- Sift the flour and bicarbonate of soda into the pan in small amounts, whisking after each addition to fully incorporate the flour. It is important that you do this in small batches or you will get clumps of flour that are hard to mix in.
- Pour the cake batter into your cake tin and carefully bang the tin on the worktop a couple of times to release any air bubbles you may have whisked into the batter. Pop the tin in the oven for one hour until baked through and askewer inserted into the middle of the cake comes out clean
- Leave to cool in the tin for at least half an hour, then turn out onto wire rack to finish cooling.
Instructions for making the frosting…
- While your cake is baking, make the frosting. Start by putting the white chocolate in a microwave-proof bowl and heating in short bursts until melted.
- Lightly beat together the icing sugar and cream cheese. Don't overbeat or it will become too runny.
- Add the melted chocolate and stir through. Place the frosting in the fridge to stiffen up a little until your cake is ready and cooled.
Finishing the cake…
- Pipe or spread the frosting on top of the cake and cut into big, mouth-watering wedges. Enjoy!xx Millie, Marcus, Milo, Maddy and Me xx