Cake 16: Chocolate Beer Cake

You voted on it! In the last post I asked you all to vote on the next key ingredient for the 52 cakes project. It was a tie for the lead with beer and balsamic vinegar both taking first place. I chose beer this week, but I promise that balsamic vinegar will take the cake next week. Now you’ll find that most cakes that involve beer use Guinness or other dark, stout beers. Not this time, folks.

This is the first cake I have had to make in the 52 Cakes project where I don’t exactly have an audience to receive the cake. We all know I cannot eat these cakes by myself – that would be a horrible error in judgment. As it turns out, I have a neighbor who brews his own beer and was kind enough to share one of his delicious brewskis with my husband and I. So in return for their kindness, I shall share with them a chocolate beer cake (if they’ll have it – it’s rather unexpected).

Chocolate Beer Cake Recipe Ingredients

  • 1 cup of pale ale or wheat beer (I used Schlafly Pale Ale, local to St. Louis)
  • 0.5 cup unsalted butter
  • 0.75 cup unsweetened cocoa powder
  • 2 cups sugar
  • 0.75 cup sour cream
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking soda

Chocolate Beer Cake Recipe Directions

Preheat your oven to 350 degrees, and grease your round bundt pan well. Whisk the sour cream, eggs and vanilla well in a small bowl – the mixture should be creamy yet fluffy. Pour one cup of beer into a large saucepan over medium heat. Drink the rest – I would hate for there to be a party foul on cake night. Slice up the stick of unsalted butter into about 1 tablespoon chunks and drop them in that beer to melt them slowly while stirring occasionally. As soon as that butter is melted, whisk in the unsweetened cocoa powder and white sugar until you have a rich, dark, chocolaty mixture. Add your egg/sour cream/vanilla mixture to the chocolate mixture and whisk together. Mix the creamy combo with your flour and baking soda until mixed.

Pour into your greased bundt pan, and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Take the pan out of the oven and cool for about 15 minutes on a wire rack. Lay some parchment paper or wax paper on another wire rack and invert the bundt pan and let the cake gently slide out. Ditch the pan and let the cake cool the rest of the way on the rack. Frost with a cream cheese frosting (you can use one of the recipes on the site: cream cheese frosting recipe #1 and cream cheese frosting recipe #2) and I garnished with chocolate freshly grated into a fine powder.

This cake is large and feeds many – if you have a smaller audience, you could easily cut the recipe by 1/3 to 1/2. Serve and enjoy!

Here is a recipe for chocolate Guinness cupcakes.

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