Chocolate stout cake

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

Directions

1. Preheat the oven to 180 degrees and line a 23cm cake tin.

2. In a large saucepan, stir the stout and butter over a medium heat until melted. Remove from heat and add cocoa and sugar.

3. In a separate bowl, whisk the sour cream with eggs and vanilla before adding to stout mixture. Add flour, ground almondsand baking soda.

4. 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.

5. Slice and serve with cream or yoghurt.