Chocolate Beer Cake Recipes

CHOCOLATE BEER CAKE

Steps:

• All you do is sift the flour, baking powder and bicarbonate of soda into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then simply add all the other ingredients, except the stout. Now, using an electric hand whisk, combine them for about one minute until you have a smooth creamy consistency. Finally stir in the stout, a little at a time, until it's all incorporated. Next divide the mixture between the two prepared tins and bake near the centre of the oven for about 30-35 minutes. They are cooked when you press lightly with your little finger and the centre springs back. Then remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Carefully peel back the lining by gently pulling it back. Now lightly place the other cooling tray on top and just flip them over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray). To make the icing: melt the broken chocolate with the stout in a bowl set over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it's melted (5-10 minutes) take it off the heat. Beat in the butter and leave it to cool a little before beating in the icing sugar with an electric hand whisk. Now transfer a third of the icing to a separate bowl and stir the chopped walnuts into that. After the icings have cooled to a spreadable consistency, sandwich the cake with the walnut icing, then spread the remaining two thirds of the icing on the top of the cake, using a palette knife. Finally decorate with a circle of walnut halves. Leave the icing to set completely before storing in an airtight tin.

CHOCOLATE BEER CAKE

Steps:

• Cream butter, add sugar slowly and beat well. Add the egg yolks one at a time, beating well after each addition.
• Add the chocolate which has been melted over low heat and cooled. Beat until smooth.
• Sift together three times the flour, baking powder, soda and salt. Add to the butter alternately with the beer, a little at a time, and blend well.
• Beat the egg whites until stiff but not dry and fold inches.
• Bake in a buttered loaf pan (9×5×3) about 30 minutes in a preheated 375º oven. Serve plain or frost with a frosting.

CHOCOLATE BEER CAKE

Steps:

• Pre-heat the oven 350°F (180°C).
• You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
• Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
• Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
• Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, 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.
• To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
• Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the 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. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
• Now try to be patient and allow the icing to become firm before eating!

CHOCOLATE BEER CAKE

Steps:

• For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours.
• For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder.
• Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes.
• Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool.
• Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board.
• Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes.
• Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

CHOCOLATE BEET CAKE

Steps:

• In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture., Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth. Beat in confectioners' sugar and salt. Spread over cooled cake. If desired, sprinkle with nuts.