Oh, the joys of a good chocolate cake. Soft and fudgy, with plenty of flavourful filling, this is a wonderful everyday cake, simply perfect for a sweet treat.
I am a great fan of moderately sweet desserts, and this cake is just like that; with chocolate stout layers and a luxurious white chocolate and walnut buttercream. And the one thing I love about this type of filling is how much it is reminiscent of ice cream, especially when nicely chilled. It truly melts on every bite. The addition of stout makes the deep chocolate flavour even more prominent, making this cake a wonderful choice for many occasions.
Do keep in mind that you can most definitely taste the beer in the cake layers, so choose the occasion wisely, as many little ones do not enjoy the flavour that much. Whenever you choose to make it, serve it very well chilled, or even placed in the freezer for 30 minutes before serving, and it will be like a perfect ice cream bar in a cake form.
Ingredients
For the stout chocolate layers
225 grams plain flour
30 grams unsweetened cocoa powder
1 levelled teaspoon baking soda
100 grams granulated sugar
100 grams light brown sugar
300 millilitres stout beer
60 millilitres oil
2 teaspoons vanilla
1 tablespoon vinegar
For the white chocolate walnut filling
150 grams vegan block butter, at room temperature
200 grams icing sugar, sifted
100 grams vegan white chocolate
150 grams ground toasted walnuts
Preparation
Start by making the soft chocolate stout cakes. Take a large bowl, and sift in the flour, unsweetened cocoa powder, and the baking soda, and whisk well. Add in both types of sugar, and whisk very well again. Make a well in the centre and pour in the beer, oil, vanilla, and the vinegar, and mix gently until the batter comes together. No need to mix it for long, it will blend very easily.
Prepare two small round cake pans (15 cm) by lining them with baking parchment, on bottom and sides. Divide the batter into two equal parts by weight, and bake immediately, in a well preheated oven, at 180°C, for about 20-25 minutes. Check them for doneness early on, so they stay moist and soft. Remove them from the oven once baked, and let them cool in the pans completely.
To make the filling, start by grinding the walnuts as finely as you prefer, only do not let it turn into walnut butter, as that will soften the filling too much. Melt the white chocolate, and set it aside to cool down. Place the softened butter into a large bowl, and whip it with an electric mixer on high until light and fluffy, for about 2-3 minutes. Add in the melted and cooled white chocolate, and whip until blended. Sift in the icing sugar and add in the walnuts, and whip for at least 3-5 minutes more, until it is light and airy. Place the filling into the refrigerator to set.
When everything is cool, proceed to assemble the cake.
Level the cakes, if necessary, and divide the filling into two parts, making sure one is larger. Place the first cake onto the serving platter, top it with the larger portion of the filling, and place the other cake on top. Spread the remaining filling on the top and the sides of the cake, and place it into the refrigerator for at least 8 hours. Serve with strong coffee. Yields 16 servings.