Chocolate Orange Beer Cake©


Cake Mix
  • 6 oz-180g self-raising flour (sifted)
  • ¼ teaspoon baking powder
  • 2 medium eggs (free-range, beaten together)
  • 1 teaspoon bicarbonate of soda
  • 4 oz-120g baking margarine (room temperature)
  • 10 fl oz-300ml sweet stout alcohol
  • 1x orange (juice only)
  • 3 oz-80g cocoa powder
  • Zest of 1 orange
  • 9.8oz-280g dark brown soft sugar
Chocolate Orange Icing
  • 3 oz-80g unsalted butter (room temp/soft)
  • 7oz-200g icing/powdered sugar (sifted)
  • 7oz-200g dark chocolate (melted)
  • 1 tablespoon orange flavouring
  • 2oz-50g chopped orange chocolate
  • 3 tablespoons stout
  • Juice of ½ orange
  • 2/3 of the icing
  • 2oz-50g chopped orange chocolate
  • 4oz-125g chocolate orange crisps (optional and crushed)
  • Edible gold glitter spray (optional)


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. Grease two 8inch cake tins and set to one side
  3. In a large mixing bowl start the cake mix and cream together the margarine and sugar using an electric whisk/stand mix until light in colour and well combined
  4. Add the beaten eggs in stages, mixing in-between each addition until all egg mix has been used. Set to one side
  5. In a separate mixing bowl, sieve the baking powder, self-raising flour and bicarbonate of soda. Stir to combine. Set to one side
  6. In a large measuring jug, sieve in the cocoa powder and add the stout. Stir gently to combine but it's still light and fluffy
  7. Add one tablespoon of flour mix and one cocoa mix to the cake mix and combine well. Repeat this process until there is no cocoa or flour mix left
  8. Finally, add the orange juice and zest. Fold in gently
  9. Spoon equally into the pre-prepared tins and pop into the oven for 25-30mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
  10. Remove the cakes from oven. Allow to cool in the tins for 20 mins before removing and allowing to cool completely
  11. Whilst the cakes are cooling, make the chocolate orange icing that will be used for the filling and decoration. In a large mixing bowl, add the soft butter and mix into a butter paste. Add the sieved icing sugar and mix until combined, add the stout and mix again- it should start looking smoother now. Set to one side
  12. Melt the dark chocolate using your preferred method and add the orange flavouring
  13. Finally add the dark orange chocolate to the icing and mix one last time until well combined. Set to one side until you are ready to assemble the cakes
  14. On the bottom half of one cake, spread a third of the icing, top with the chopped orange chocolate (squish the pieces down into the icing a little) then use the cake top half to sandwich it together
  15. Using the rest of the icing to, cover the top of the assembled cake
  16. Dust the top and side of the cake with edible gold glitter, chopped chocolate orange and chocolate orange crisps
  17. Serve and enjoy!!!!!

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