Castle Milk Stout must be one of the most versatile beers around. It’s as at home paired with roast beef and vegetable as it is with salted caramel waffles. Try it with oysters for a classic pairing, or mix with espresso for a beer cocktail to remember. One pairing type where Castle Milk Stout really shines is with rich chocolate dishes: chocolate brownies, chocolate ice cream, chocolate fudge pudding or simply slabs of the stuff.
A rich, sweet chocolate cake accentuates the smoothness of the beer, highlighting the caramel and coffee notes. In the cake, this flavour combination brings out a depth and earthiness in the chocolate sponge. Try it for yourself using our simple recipe from the Angela Day Kitchen. This recipe also uses Castle Milk Stout as an ingredient, which can be replaced with water.
Castle Milk Stout Chocolate Cake
- 500ml cake flour
- 500ml castor sugar
- Pinch of salt
- 5ml bicarbonate of soda
- 125g butter
- 250ml Castle Milk Stout
- 125ml sunflower oil
- 125ml cocoa powder
- 2 extra-large eggs
- 125ml plain yoghurt
- Preheat the oven to 180°C.
- Sift together the flour, sugar, salt and bicarbonate of soda in a large mixing bowl.
- Heat the butter, stout, oil and cocoa powder together in a small saucepan.
- Stir to combine, bring to a boil, then immediately remove from the heat and cool slightly.
- Pour the liquid into the flour mixture and mix well.
- Whisk together the eggs and yoghurt, then add to the batter.
- Pour the mixture into a greased and lined 22cm spring-form cake tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.
- Remove from the oven and cool in the pan for 5 minutes before turning out on a wire rack.
200g dark chocolate
- Combine the cream and chocolate and melt in the microwave on medium power for two minutes.
- Stir until smooth, then cool until it becomes thick enough to spread on to the top of the cake.
- Decorate with white chocolate curls if desired.