Caryna Camerino's Chocolate Stout Cake With Butterwhiskey Sauce
INGREDIENTS:
125g Irish stout
125g butter
50g unsweetened cocoa powder
180g plain flour
250g caster sugar
¾ tsp baking soda
¼ tsp salt
1 large free-range egg
100g sour cream
135g butterscotch caramel candies
50g double cream
50g Irish whiskey
METHOD:
1). Preheat the oven to 180°.
2). Grease your pan very well.
3). In a pot, gently heat the butter and stout together until the butter is melted. Remove the pot from the heat and allow it to cool slightly. Stir in the cocoa powder and whisk until smooth. Set aside.
4). In a large bowl, sift together the flour, sugar, baking soda and salt. Set aside.
5). In a medium bowl, mix together the egg and sour cream until combined. Pour in the chocolate/stout/butter mixture from the pot and mix.
6). Pour the wet batter into the big bowl of dry ingredients and stir until it looks smooth, and you can’t see any lumps of flour.
7). Tip your cake batter into the prepared tin.
8). Bake for 50-60 minutes. Cool for 15 minutes in the tin, then turn out and cool completely on a rack.
9). For the butter-whiskey sauce:
10). Crush the butterscotch candies by placing them in a sealed bag and bashing them with a rolling pin, skillet or weapon of choice. Place the butterscotch bits in a pot along with the cream. Heat gently, stirring often, until the butterscotch is completely melted. Add the whiskey and stir until smooth.
11). The butter-whiskey sauce will get thicker as it cools. Drizzle it over your entire cooled cake for dramatic drip effect or serve warm in a jug so it can be poured over each slice.
