Total Time: 20 Minutes
Recipe Yields: 4
A fudgy, dense and rich chocolate beer cake with a Butterbeer Chocolate Frosting that melts in your mouths! The dark beer (schwarzbier or Guinness) perfectly match with chocolate and butter.
This cake is suitable for beer lovers as for who’s not, because its flavour is delicate and not too strong and it exalts perfectly the chocolate’s taste.
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For an 8 inch (20 cm) round cake pan
1 stick (110 g) Unsalted Butter, at room temperature
1 cup (180 g) Brown Sugar
2 big Eggs
1 ¼ cups (180 g) All-Purpose Flour
1/3 cup (50 g) Unsweetened Cocoa Powder
2/3 cup (150 ml) Stout Beer*
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
pinch of Salt
*I used a german Shwarzbier. You can also use a Chocolate Stout Beer or, if you can’t find it, a classic Guinness.
Butterbeer Chocolate Frosting:
1 stick (100 g) Unsalted Butter, at room temperature
1 ¾ cups (200 g) Vanilla Powdered Sugar
7 oz (200 g) Dark Chocolate (70% cocoa), melted over a bain-marie (or in the microwave)
4 or 5 tablespoons of Stout Beer
For the pan:
Sweetened cocoa powder
Baking Paper (optional)
Grease with butter and dust with sweetened cocoa powder two 8 inch (20 cm) round cake pan. Line the pan’s bottom with a baking paper.
In a large bowl sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt and whisk to combine.
In another bowl mix butter with sugar at medium speed until combined (for about 40 seconds). Incorporate eggs one at a time at medium-high speed: don’t overmix the batter and stop when the eggs are completely incorporated! Incorporate the dry ingredients mixture and the beer using a spatula until well combined.
Pour the batter into the prepared pan and bake in preheated oven at 350° F (180° C) for 35 minutes (until a toothpick inserted into the center comes out clean).
Let the pan cool for 15 minutes, remove the cake from the pan and let them cool completely.
Don’t worry if the cake’s surface cracks, it’s because of the beer’s alcohol.
Prepare the Frosting:
Mix the butter at high speed until become a soft and clear cream (about 4 minutes). Incorporate the powder sugar 2-3 tablespoon at a time. Incorporate the melted chocolate at room temperature and add 4 or 5 tablespoon of Stout Beer until the frosting became a dense but spreadable cream. Keep on mixing at high speed until the frosting will be light brown color (for at least 3-4 minutes).
Assemble the cake:
Divide the cake into 2 cake layers. Place the bottom cake’s layer on the serving platter and spread a little bit less than half of the Frosting. Add the second cake layer and cover with the remaining frosting using a spatula.
Garnish with Pecan (optional).
Don’t refrigerate the cake or it will become dry.
This recipe was featured on BestRecipeFinder.
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