Panhead’s award winning oatmeal stout brings a slightly charred depth to this cake – along with accents of milk chocolate and coffee. Preheat the oven to 180 degrees and line a 23cm cake tin.
In a medium saucepan set over medium heat, combine the chocolate, sugar, heavy cream, KBS Hazelnut Fudge, cocoa powder, and ...
Place the chocolate in a medium heatproof bowl. Set aside. 2. In a small saucepan set over medium heat, add the heavy cream and stout and warm for about 2 minutes, just until bubbling around the ...
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