Stout cake with cream cheese and chocolate caramel

Stout cake with cream cheese and chocolate caramel

These gorgeous stout cakes from Pip Lacey are impossible to resist: tender, slightly chocolatey, and covered in lashings of cream and stout-infused caramel.
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  1. Step 1

    Preheat the oven to 180°C/gas mark 4
  2. Step 2

    First, make the stout cake. Melt the butter in the stout over a low heat, then remove from the heat. Transfer to a large bowl and add the cocoa powder and sugar. Whisk until combined
  3. Step 3

    Beat together the eggs, vanilla essence and sour cream with an electric mixer in a separate bowl, and then add this to the stout mixture. Sift the flour and bicarb into the bowl, and then fold it in
  4. Step 4

    Divide the batter between the 9 holes of the silicone mould, and bake for 13 minutes. Set aside to cool completely
  5. Step 5

    To make the caramel, add the stout to a pan with both the sugars and bring to a simmer. Cook the stout until it's reduced by half, and then add the cream, chocolate and salt
  6. Step 6

    Keep cooking and reducing the caramel until it has the texture of runny honey
  7. Step 7

    To make the topping, mix all the ingredients together and then transfer it to a piping bag
  8. Step 8

    To serve, pipe the cream cheese topping over the cakes and drizzle them with the stout caramel