Peppermint stout cake recipe

11 INGREDIENTS • 5 STEPS • 1HR

Peppermint stout cake recipe

Recipe
This stout cake recipe is a dark, decadent festive treat. Our Nitro Stout adds richness to the cocoa-laden cake, creating a deliciously fudgy texture. This recipe uses soured cream for extra tang, and a dash of peppermint extract for that heady, minty flavour. This rich stout cake is the perfect base for our Peppermint and Double Chocolate Ice Cream, and an extra drizzle of Belgian chocolate sauce for double decadence.
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This stout cake recipe is a dark, decadent festive treat. Our Nitro Stout adds richness to the cocoa-laden cake, creating a deliciously fudgy texture. This recipe uses soured cream for extra tang, and a dash of peppermint extract for that heady, minty flavour. This rich stout cake is the perfect base for our Peppermint and Double Chocolate Ice Cream, and an extra drizzle of Belgian chocolate sauce for double decadence.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
8
250 g
M&S Remarksable Value unsalted British butter
250 ml
M&S nitro stout
350 g
M&S Fairtrade golden caster sugar
80 g
cocoa powder
150 g
M&S soured cream
2
M&S large free-range eggs
1/2 tsp
M&S peppermint extract
270 g
M&S Remarksable Value plain flour
2 tsp
bicarbonate of soda
1 tub
(500 ml)
M&S peppermint and double chocolate ice cream
4 tbsp
M&S Belgian chocolate sauce
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Peppermint stout cake recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line a 20 x 30 cm cake tin with greaseproof paper (it will fit better if you crumple the paper slightly first).
step 2
Add the butter (250 g) and stout (250 ml) to a small saucepan over medium heat until melted. Remove from the heat and add the caster sugar (350 g) and cocoa powder (80 g) and whisk together.
step 3
Meanwhile, add the soured cream (150 g), eggs (2) and peppermint extract (1/2 tsp) to a jug and whisk. Add the mixture to the butter and stout and whisk. Fold in the flour (270 g) and bicarbonate of soda (2 tsp) until you have a smooth batter.
step 4
Pour the batter into the prepared baking tin and bake for 40-50 minutes, until a skewer comes out clean.
step 5
Leave to cool for 15 minutes in the tin and then serve slightly warm with the peppermint ice cream (1 tub) and a drizzle of chocolate sauce (4 tbsp).
step 5 Leave to cool for 15 minutes in the tin and then serve slightly warm with the peppermint ice cream (1 tub) and a drizzle of chocolate sauce (4 tbsp).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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