London-based restaurant Hicce Hart uses silicone moulds to make this bake, but it can also be made in a small baking tin and cut into rectangles. If making for a smaller crowd, freeze any extra for another time
With Hicce already in King’s Cross’s Coal Drops Yard, Pip Lacey and Gordy McIntyre have expanded with Hicce Hart, bringing more British-style seasonal food – including beef salt ribs with aged malt vinegar and rhubarb and custard paris-brest – sustainable wines, and craft beer from north London’s The Goodness Brewery, with a kitchen led by Charlotte Harris. hiccehart.co.uk
Ingredients
- 250g unsalted butter, plus extra for the tray
- 250ml stout
- 75g cocoa powder
- 400g caster sugar
- 150ml soured cream
- 2 eggs
- 1 tbsp vanilla extract
- 275g plain flour, sifted
- 2½ tsp bicarbonate of soda
Stout caramel
- 100ml stout
- 50g soft light brown sugar
- 15g caster sugar
- 10g dark chocolate
- 50ml double cream
Frosting
- 100g soft cheese
- 50g icing sugar
- ½ tsp cornflour
- 40ml double cream or whipping cream
Method
- STEP 1
Butter and line a 26cm x 16cm baking tray with baking paper, leaving enough to hang over the side. Heat the oven to 170C/150C fan/gas 3. Put the stout and butter in a pan over a low heat until the butter has melted. Remove from the heat and stir in the cocoa powder and caster sugar. Set aside to cool slightly.
- STEP 2
Put the soured cream, eggs and vanilla extract in a large bowl and whisk together. Pour in the stout mixture and whisk together again. Add the flour and bicarb with a large pinch of salt, and fold into the liquid mixture. Pour into the tin, then bake for 35 mins until a toothpick poked into the centre comes out clean. Transfer to a wire rack, leaving to cool completely in the tin.
- STEP 3
Meanwhile, make the stout caramel. Put the stout and sugars in a small pan over a medium heat, stirring, and bring to the boil. Reduce the heat and simmer for 10 mins until reduced by half. Remove from the heat. Stir in the chocolate, cream and a pinch of salt.
- STEP 4
To make the frosting, use an electric hand whisk to beat together the soft cheese, icing sugar and cornflour. While still beating, steadily pour in the cream. Continue beating until thickened – it should be soft but not runny.
- STEP 5
Lift the cake from the tin using the baking paper and then top with the frosting, using a piping bag if you want to create a professional finish. Drizzle with the stout caramel. Cut into pieces and serve.