Triple ginger & stout cake with stout butterscotch sauce

Name: Triple ginger & stout cake with stout butterscotch sauce
Yield: 1 serving
Ingredients: cake; ¾ cup chocolate Castle Chocolate Milk Stout; 120 gms butter; ½ cup 110gms brown treacle sugar or muscavado; ¼ cup Golden syrup such as Lyles; 1 free-range egg; 1 Tbsp fresh minced ginger; 1 Tbsp finely chopped preserved ginger in syrup; 1 tsp ground ginger; ½ tsp salt; pinch of white pepper; pinch of ground nutmeg; 1 ¾ cups 230gms flour; 1 tsp baking soda; Stout butterscotch sauce; 1 x 340ml bottle Castle Chocolate Milk Stout; 2 Tbs butter; 1 ½ cups sugar; 1 cup cream; 1 tsp vanilla; 1 – 2 tsp sea salt flakes

User Reviews

0.0

0 reviews

Unrated

Triple ginger & stout cake with stout butterscotch sauce

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

cake
¾ cup chocolate Castle Chocolate Milk Stout
120 gms butter
½ cup 110gms brown treacle sugar or muscavado
¼ cup Golden syrup such as Lyles
1 free-range egg
1 Tbsp fresh minced ginger
1 Tbsp finely chopped preserved ginger in syrup
1 tsp ground ginger
½ tsp salt
pinch of white pepper
pinch of ground nutmeg
1 ¾ cups 230gms flour
1 tsp baking soda
Stout butterscotch sauce
1 x 340ml bottle Castle Chocolate Milk Stout
2 Tbs butter
1 ½ cups sugar
1 cup cream
1 tsp vanilla
1 – 2 tsp sea salt flakes

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Pre heat the oven to 180C and line a 20 – 22cm square or round cake tin with baking paper
To make the cake, place the stout and butter in a small pan and bring it to boiling point. Cook briefly and stir until the butter has dissolved. Remove it form the heat and allow it to cool a little.
Add the stout/ butter mix to a large bowl with the sugar and golden syrup and whisk until its well combined.
Add the egg and whisk again.
Add all the spices and whisk.
Sift the flour and baking soda in by hand and whisk briefly until smooth (it will be fairly runny).
Decant this into a lined 20cm cake tin (square or round), tap the filled pan to remove and bubbles and bake for 30 – 35 minutes. The cake is done when its springy to the touch and when a sharp knife pierced into the thickest part comes out clean
While the cake is baking, make your butterscotch sauce.
The quantities make a little more than you need for the cake but store the rest in a sterilized jar and use on use cream or other desserts.
Bring the Cast Chocolate Milk Stout and butter to the boil in a medium sized pan and allow it to simmer for about 10 minutes until it has reduced by more than half. Add the sugar and continue to let this cook, stirring frequently until it reaches 110C / 225F on a sugar thermometer. This will take around 15 minutes.
When its reached temperature, add the cream while stirring constantly. Carry on cooking this until it thickens more. Once it reached 105c on the thermometer it is ready. It will also thicken more as it cools.
Allow the cake to cool to room temperature and then pour the warm sauce over to serve. Keep any extra on the side for additional spoonfuls