Castle Brewery has decided to reintroduce its milk stout beer by taking the traditional blueprint and running with it to create a more modern, inventive version with the release of Castle Milk Stout Chocolate.
Not being a big fan of chocolate (shock-horror!), I decided to look at alternative uses for the brew and came across these 2 decadent recipes.
Black Velvet Cake
There’s no doubt that stout makes for some indulgence in the kitchen just by looking at this Black Velvet Cake. When added to a chocolate cake batter the result is an extremely moist cake with a distinct, but not overbearing, beery tang.
My favourite sweet treat is without a doubt a cupcake which makes this recipe perfect for my next stout baking session.
Fruit Cake Recipe
Are you baking a fruitcake for Christmas this year? Then best you grab a six-pack of Castle Milk Stout Chocolate to add a chocolaty twist. Top South African food blogger Sam Linsell has recreated a traditional fruit cake recipe with a dash of a chocolate brew. The Chocolate Stout introduces flavours of toffee, butterscotch and coffee to the dessert.
Ingredients
- 1 x 340ml bottle Castle Milk Stout Chocolate
- 11/2 cups raisins or sultanas (or a mix of both)
- ½ cup dried cranberries
- 1 cup whole glace cherries
- 1/4 cup citrus peel (glace)
- 1 cup sugar
- 125gm butter
- ½ tsp baking soda
- 2 cups flour
- 2 tsp baking powder
- 1 egg
Instructions
- In a medium pot add the fruit, Castle Milk Stout Chocolate, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool. *this can be made the day before and left overnight.
- Preheat the oven to 150C and line a 23cl cake tin with baking paper on all sides.
- Sift the flour and baking powder in a bowl.
- Add the egg and the cooled fruit mix and stir by hand until well incorporated.
- Tip the batter into the prepared tin and bake for 1½ hours (90 minutes).
