Beery Recipes: Herne The Hunter Cake!

Those of you who are active on Twitter X or The Gram may have seen a couple of weeks ago that our dear friend (and sister-in-law to one of our founders, Ally!) Hannah blessed us at the taproom with a box full of decadent cake made with our Tartarus collab: Herne The Hunter! A 12.2% Imperial Tiramisu Stout seems fitting for that purpose.

She was also generous enough to share the recipe with us! All of us at The Rabble absolutely love good food to go with our good beers, so beery recipes are right up our street.

For Hannah’s Herne Cake, you’ll need:

  • One can of Herne The Hunter
  • 240g plain flour
  • 400g granulated sugar
  • 100g cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vinegar
  • 100g chocolate buttons, roughly broken up
  • 1 tsp salt
  • 120ml oil
  • 110g butter
  • 180g icing sugar
  • 30ml Irish whiskey
  • Espresso to taste
  • Preheat your oven to 180 degrees C.
  • Grease a 11×9 inch baking sheet with butter or coconut oil then sprinkle a small amount of the cocoa powder over the top. Shake the baking sheet so the cocoa powder covers the butter.
  • Pour half the can of Herne into a small pot and bring it to a simmer. Set the pot aside.
  • While the beer is heating, make the rest of the cake. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Add the oil, vinegar, and the remaining Herne in the can and whisk. Pour the hot Herne into the bowl and carefully whisk it into the batter. Stir in the chocolate buttons.
  • Pour the batter into the prepared baking sheet and bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. After 10 minutes, remove the cake from the baking sheet and let it cool completely on a cooling rack.
  • Place the butter, icing sugar, and Irish whiskey in a large bowl. Add a splash of espresso to your liking. Note from Hannah: just eyeball it and keep tasting it to see what you prefer! Cream together using electric beaters. For a thinner frosting, use more whiskey and/or espresso.
  • Once the cake is completely cool, spread the frosting over the top.