MILK STOUT BEER CAKE

Hier is die koek wat ek gebak het met die ander helfte van die Milk Stout waarmee ek gister die Ierse bredie gemaak het. Heerlik en hy bak soos ‘n droom. Probeer gerus.
Terugvoer: Almal wat geproe het hou baie daarvan, die versiersel is nie so erg soet nie, die koek is baie donker en bietjie digter as gewone sjokolade koek, maar steeds heerlik klam, en ‘n baie lekker “iets anders”. Na twee dae selfs nog lekkerder.

500 ml cake flour
450 ml brown sugar
250 ml Milk Stout / Guinness beer
220 ml cocoa
205 ml cream
15 ml white vinegar
100 g butter
10 ml baking soda
5 ml vanilla essence
5 ml salt
2 x-large eggs

Pre-heat oven to 170ºC.
For a single layer:
Prepare a 23.5 cm loose bottom pan with baking paper over the bottom piece and spray with Spray and Cook.
For a double layer:
Prepare 2 x 20 cm loose bottom pans same as above.
Combine beer and butter in a medium pot.
Hold bowl over medium heat on the stove till the butter is melted.
Add the sugar and cocoa and mix well.
In another bowl, mix the cream, vinegar, vanilla and eggs.
Take the pot off the heat.
Add the cream mixture to the beer mixture in the pot and mix well.
Sift the baking soda and flour together and add to the mixture.
Whisk well.
Pour mixture into the prepared cake pan.
Bake for 45 – 50 minutes for a single layer and 40 minutes for 2 alyers. Test before you remove it from the oven.
Let it rest for 10 minutes, open the ring and remove the cake from the bottom piece.
Let it cool completely.

Note:
If you would like to keep a single layer, prepare only half of the icing.

Icing:
1 can of Orley Whip
1 can of caramel condensmilk
½ a packet of Caramel instant pudding powder
5 ml Caramel essense
dark chocolate to grate on top ( optional)

Whip the Orley whip till stiff, add the caramel and mix.
Add the instant pudding and essence, mix well.
Use as icing in the middle and on top of the cake.
Grate some dark chocolate over.
Keep in the fridge, but try and serve at room temperature.

Recipe and photo: Rina Kleinhans