I had fallen out of love with chocolate cake. Too dry, too airy, and many retailers think they can make a brown cake and call it chocolate when it really just tastes of brown. Thankfully, this recipe revived my enthusiasm. While this cake is ingredient heavy, you will already have most in your cupboards and it is really simple to bake. The recipe takes you from flour and eggs to the cooling tray in an hour. I’ve baked this three times as birthday cakes and haven’t looked for another recipe since. The stout beer element is flexible according to the occasion; Guinness on St. Patrick’s Day or Rudgate Brewery’s York Chocolate Stout on Yorkshire Day!
A few notes on ingredients… I’m not fussy about sugar varieties; I’ve baked this cake using caster and demerara and it’s turned out fine with both. I sandwiched this cake with food writer Elly McCausland‘s spiced plum and orange jam, so look for a strong preserve such as raspberry or cherry to add a kick to the chocolate.