Chocolate cake with beer ice cream

By Hope Malau
10 June 2015

Beer lovers especially will love this smooth chocolate stout treat

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


  • 125 ml (½ c) raisins
  • 80 ml (? 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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