Chocolate cake with beer ice cream

Serves 6

Preparation: 15 min

Cooking: 30 min

Freezing: 2 hours

• 250g butter

• 750 ml (3 c) castor sugar

• 2 eggs

• 5 ml (1 t) vanilla essence

• 125 ml (½ c) cocoa powder

• 375 ml (1½ c) flour

• 10 ml (2 t) bicarbonate of soda

• 250 ml (1 c) stout beer

• 125ml (½ c) plain yoghurt

• STOUT ICE CREAM

• 125 ml (½ c) raisins

• 80 ml (⅓ c) stout beer

• 500 ml (2 c) vanilla ice cream

Preheat the oven to 180 °C. Grease a 20 cm cake tin.

1 Stout ice cream Marinate the raisins in the beer for 1 hour minimum in a small bowl. Place the ice cream in a blender and blitz until soft. Stir the raisins and stout into the ice cream and return to the freezer for 2 hours or until frozen.

2 Cream the butter, castor sugar and eggs with the vanilla essence. Sieve the dry ingredients and mix into the castor sugar mixture, then add the stout and yoghurt.

3 Pour the batter into the cake tin and bake for 30 minutes or until firm on the edges. Serve with the stout ice cream

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