Chocolate Goddards Barista Breakfast Stout Cake Recipe

Last Modified: 29 September 2023 9:34 am

Love cake, love chocolate, love beer? Then this Chocolate Goddards Barista Breakfast Stout Cake has your name written all over it! Adapted from a well known recipe, we have swapped a few mls of the ‘black stuff’ for a local brew and it’s heavenly!

This recipe can also easily be made dairy-free by swapping some ingredients with dairy-free options. However, this can cause the icing to be a little softer set.

Print Recipe

Chocolate Goddards Barista Breakfast Stout Cake

Cook Time45 minutes mins

Servings: 12 slices

Ingredients

For the cake

• 250 ml Goddards Barista Breakfast Stout
• 250 g butter substitute with plant butter to make dairy-free
• 75 g cocoa powder
• 400 g caster sugar
• 150 ml sour cream substitute with plain soya yoghurt to make dairy-free
• 2 large eggs
• 1 tbsp vanilla extract
• 275 g plain flour
• 2½ tsp bicarbonate of soda

For the topping

• 300 g cream cheese can be substituted with dairy-free equivalent
• 150 g icing sugar
• 2 tsp cornflour
• 125 ml double or whipping cream can be substituted with dairy-free equivalent

Instructions

• Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9inch springform tin.
• Pour the Goddards Barista Breakfast Stout into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
• Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
• When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and cornflour and then beat to combine.
• If using double cream, add it and beat until you have a spreadable consistency. If using whipping cream, whisk first to soft peaks, add a couple of spoonfuls into the cream cheese mixture and once this is combined, fold in the rest.
• Ice the top of the black cake so that it resembles the frothy top of a pint of beer!

Notes

Make ahead / store

The cake can be stored, without icing, in an airtight container in a cool place for up to 5 days. Store the iced cake in an airtight container in the fridge for 1-2 days. The un-iced cake can be frozen, wrapped in a double layer of food wrap and a layer of foil, for up to 3 months. Unwrap and thaw at room temperature for about 4 hours.