Monday, 15 January 2018

Chocolate Beer Cake

The weather has been really awesome. It feels like we are experiencing Autumn!

So clanking up my oven will be nice on such a day. I baked this Chocolate Beer Cake for a gathering over the weekend and was told that it is nice.

Sorry I don't have a decent photo to show you.



Findings: The texture is nice and soft. The taste of beer is evident and gives an interesting flavour to this cake.

I will have to tune down the sweetness of the frosting as I personally finds it way too sweet.

Overall, I will definitely bake this again.

What you need:
170g plain flour
¼ tsp baking powder
1 tsp baking soda
115g unsalted butter, softened
200g dark brown sugar
2 large eggs, beaten

56g cocoa powder
7 oz stout beer

Ganache

110g icing sugar, sifted
57g butter, softened
2 tbsp stout beer
200g chocolate (50 – 55%)

Method:

Preheat the oven 180°C. Grease and line 8” X 2 round tin.

Sift flour, baking powder, baking soda. Set aside.
Cream butter and sugar until pale and fluffy.

Gradually beat in the eggs, a little at a time, beating well between each addition.

In a medium bowl, add cocoa and gradually stir in the stout.

Lightly fold into the egg mixture in 2 additions.

Alternate with the sifted flour in 3 additions.

Divide the cake mixture equally between the 2 tins and level it out.

Bake the cake in the center of the oven for 30-35 minutes.

The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.

Method (Icing)


Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water.

Beat the icing sugar and butter together until blended.

Gradually add the stout, making sure it is thoroughly mixed in after each addition.

Fold the melted chocolate into the icing mixture.

Remove a third of the icing to a separate bowl and stir in the chopped walnuts.

After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing.

Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife.

Dust the walnut halves with cocoa powder and arrange on top of the cake.

Once icing set and became firm, serve.

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