Triple ginger & stout cake with stout butterscotch sauce
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Triple ginger & stout cake with stout butterscotch sauce
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- cake
- ¾ cup milk stout Chocolate Milk Stout, brand Castle Chocolate
- 120 butter gms
- ½ cup brown treacle sugar or muscovado sugar; quantity 110 grams
- ¼ cup golden syrup such as Lyles brand
- 1 egg free-range
- 1 Tbsp ginger fresh, minced
- 1 Tbsp preserved ginger finely chopped, in syrup
- 1 tsp ground ginger
- ½ tsp salt
- pinch white pepper
- pinch nutmeg ground
- 1 ¾ cups flour 230 grams
- 1 tsp baking soda
- Butterscotch sauce Stout flavored
- 1 milk stout Castle Chocolate brand; 340 ml bottle
- 2 Tbs butter
- 1 ½ cups sugar
- 1 cup cream
- 1 tsp vanilla
- 1 sea salt flakes 2 teaspoons
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
Notes
- If you are making this in advance, heat the sauce up a little before serving.
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