Moist
Chocolate Cake Recipe

This very moist chocolate cake recipe is from internationally renowned, celebrity chef, James Martin's latest release "The Great British Village Show Cookbook". The stout (a dark and creamy beer) adds a sublime richness and makes this a very adult recipe! Perfect for a celebration or
afternoon tea party!

Chocolate Stout Cake

Cake
4oz/115g unsalted very soft butter
10oz/280g dark soft brown sugar
2 large eggs, beaten
2oz/55g cocoa powder
7fl oz/200ml stout
6oz/175g plain flour
1/4 teaspoon baking powder
1 tablespoon bicarbonate of soda

Frosting
4oz/115g icing sugar, sifted
2oz/55g very soft unsalted butter
2 tbsp stout
4oz/115g dark chocolate (50-55% cocoa solids)
1oz/30g walnut pieces, finely chopped

To decorate
8 walnut halves
cocoa powder

METHOD

• Preheat the oven to 390F/200C (180C fan oven), gas mark 6. Lightly grease two 8inch/20cm (1 1/2 inch/4cm deep) sponge pans and line the bases with a circle of greased baking parchment.
  

• Cream together the butter and sugar for 3 to 4 minutes until light and fluffy and then slowly beat in the eggs a little at a time.
  

• In a small bowl mix together the cocoa powder and stout until smooth.
  

• Sift together the flour, baking powder and bicarbonate of soda. Now carefully fold the flour into the mix along with the cocoa and stout. Once everything is combined, divide the mix between the 2 cake tins.
  

• Bake in the center of the oven for 30 to 35 minutes until firm but springy in the middle. Allow to cool in the tins for 5 minutes before turning out onto a wire rack. Carefully remove the baking parchment.

Now you can make the delicious frosting for this moist chocolate cake recipe:

• Beat together the icing sugar and butter until really smooth, light and creamy. Gradually beat in the stout until well blended.
  

• Melt the chocolate in a bowl set over a pan of hot water (don't allow the base of the bowl to sit in the water). Once melted, allow to cool for a few minutes before beating into the frosting.
  

• Divide one third of the frosting into another bowl and mix in the chopped walnuts. Allow both frostings to cool and thicken before assembling the cake.
  

• Spread the walnut frosting over one of the sponges and then sandwich together.
  

• Spread the remaining plain frosting over the top of the cake and smooth off with a palette knife.
  

• Dust the walnut halves with cocoa powder and arrange neatly on the top.

This moist chocolate cake recipe is a good example of James's sensible, down to earth style of food. For more of his delightful recipes, CLICK HERE

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