Fathers Day seemed a good occasion to try this chocolate cake laced with stout and it went down a treat. I would be willing to bet that most dads would be pretty happy with a beer cake on Fathers day. The macadamia meal improves the texture and keeps the cake moist (pop 50g of macadamia in the food processor for 2 mins until it has a fine powder-like consistency). Almond meal works as well.
Chocolate Beer Cake
What you need:
- 275g dark brown sugar
- 110g butter
- 2 large eggs
- 125g self raising flour
- 50g macadamia (or almond) meal
- 1/4 teaspoon baking powder
- 1 teaspoon bicarb soda
- 50g cocoa
- 200ml dark stout
- 110g dark chocolate, melted
- 2 tablespoons stout
- 50g butter
- 110g icing sugar
- Beat the sugar and butter until light and fluffy
- Add eggs one at a time
- Fold through the dry ingredients with a wooden spoon
- Mix the stout through gently before halving the mix into two 20cm springform pans.
- Cook 180C for 30 mins.
Now for the icing:
- While the cake is baking make the icing
- Whisk the stout through the melted chocolate
- Beat in the icing sugar
Once the cakes are cooled, sandwich them together with a third of the icing then cover the top with the remaining.
What you need to do:
- Wash the lemons and pat dry with paper towel
- Juice four of the lemons and set aside
- Quarter the remining fruit and pack them into the jar, sprinkling in the salt and peppercorns as you go.
- Layer in the bayleaves and coriander at the quarter and halfway points
- Pour in the juice and top up with water to cover the lemons
- Leave to rest for one month before use
- Remove a lemon from the jar and rinse well.
- Scoop out the flesh and finely slice the rind to add to meat and couscous dishes
- Keep the remainder in the fridge