Chocolate stout cake
Panhead’s award winning oatmeal stout brings a slightly charred depth to this cake – along with accents of milk chocolate and coffee.
Preheat the oven to 180 degrees and line a 23cm cake tin.
In a large saucepan, stir the stout and butter over a medium heat until melted. Remove from heat and add cocoa and sugar.
In a separate bowl, whisk the sour cream with eggs and vanilla before adding to stout mixture. Add flour, ground almonds and baking soda.
Pour the runny mixture into the lined cake tin and bake for 45 minutes. Remove from oven and leave to cool completely before removing from the tin.
Slice and serve with cream or yoghurt.