Recipe by Shane Smith
A WORD FROM THE CHEF
An incredibly delicious stout cake that has a nice dense melting sponge with Odlums.
300g caster sugar
300g softened butter
200g Kelkin hazelnut & chocolate spread
250g plain flour Odlums cream
2 teaspoons of Odlums baking powder
150 ml of Stout
For the icing
225g cream cheese
225g icing sugar
Preheat the oven to 170oC.
In a large bowl, beat the sugar and butter until pale and fluffy. Add the Kelkin chocolate hazelnut spread and stir in the butter and sugar.
Add the eggs one by one then incorporate the flour and the baking powder and slowly add the Guinness in small amounts.
Pour into a buttered 23 cm mold and bake for 1 hour.
Prepare the frosting while the cake is baking, beating everything and placing it in the refrigerator to harden.
Once the cake has cooled, spread the frosting on top and tuck it in.
ABOUT THE CHEF
Adrian Martin of Bawnboy is a regular on our TV screens and recently appointed Odlums Ambassador.
Her latest cookbook is “Creating Beautiful Food at Home”.
You might also like:
Blackberry Spice Cake with Lemon Cream