Kieran and I are big fans of real ale and craft beer. We’re lucky enough to live around Manchester city centre, quite close to some amazing micro breweries.
One of these is Marble Brewery, which is our local pub and also happens to produce a beer called ‘Chocolate Marble’ which as well as being my favourite beer of theirs to drink, is also great to bake with. Just a happy coincidence that I chose to make a marble cake!
This cake turned out really well. The trick with bundt cakes is to wait until they are completely cold until you turn them out. I’ve learned the hard way that cakes will crumble to pieces if you try and turn them out too early. Thankfully this one remained in one piece.
This is a good cake to have with a brew in the afternoon, but you could easily turn this into a dessert if you added a little hot chocolate sauce.
PER SERVING 513 kcals, carbs 66g
This was obviously made pre-diabetes diagnosis, but if were to make this again I would reduce the carb count by cutting out the glaze completely and using a mixture of sweetener and sugar.
- butter 100g, softened, plus a little for buttering
- self-raising flour 150g, plus a little for dusting
- 72% dark chocolate 75g, chopped
- chocolate stout 150ml
- light muscovado sugar 250g
- eggs 2
- good quality cocoa 25g
- butter 125g softened
- golden caster sugar 180g
- eggs 2
- self-raising flour 180g
- soured cream 150g
- vanilla extract a few drops
- icing sugar 6 tbsp
- cocoa 3 tbsp
Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre Bundt tin and dust it with flour. Melt the chocolate and stout together. Beat the butter with the sugar then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.
In another bowl, beat the butter and sugar until fluffy then beat in the eggs one by one, adding a little flour after each egg. Next, beat in the soured cream, remaining flour and vanilla. Add a spoonful of milk if you need to.
Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, drag the handle of a wooden spoon through it once. Bake for 45-50 minutes or until a skewer comes out cleanly. Cool in the tin for 5 minutes and then turn out onto a rack.
Mix the icing sugar and cocoa with enough leftover stout to make a smooth, runny glaze. Brush all over the cake while it is still warm.