Panhead’s award winning oatmeal stout brings a slightly charred depth to this cake – along with accents of milk chocolate and coffee.
Ingredients
| 250 ml | Panhead Blacktop Oatmeal Stout (Main) |
| 200 g | Unsalted butter |
| 75 g | Caster sugar |
| 75 g | Cocoa (Main) |
| 150 g | Sour cream |
| 3 large | Eggs |
| 1 Tbsp | Vanilla essence |
| 150 g | Plain flour (Main) |
| 100 g | Ground almonds |
| 2 ½ tsp | Baking soda |
| 1 serving | Whipped cream, or yoghurt to serve |
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Directions
- Preheat the oven to 180 degrees and line a 23cm cake tin.
- In a large saucepan, stir the stout and butter over a medium heat until melted. Remove from heat and add cocoa and sugar.
- In a separate bowl, whisk the sour cream with eggs and vanilla before adding to stout mixture. Add flour, ground almondsand baking soda.
- Pour therunny mixture into the lined cake tin andbake for 45 minutes.Remove from oven and leave to cool completely before removing from the tin.
- Slice and serve with cream or yoghurt.
