It is Father’s Day this Sunday and what better way to celebrate your dad than treat him to a dessert that combines the indulgence of chocolate and beer? Although it may sound like an unlikely combination of flavours, the malty notes of stout compliments the sweet decadence of chocolate, therefore creating a cake that is rich and tasty. Make sure you bookmark this recipe because your dad will be wanting more!
Chocolate Beer Cake
- 113g unsalted butter, melted and slightly cooled
- 3/4 cup cocoa powder,
- 2 cups all-purpose flour
- 2 cups packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup regular milk powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 662ml of Guinness stout at room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 340g softened unsalted butter
- 2 teaspoons vanilla extract
- We must first start on 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 and stirring for 3 minutes (this will cook out the raw flour taste).
- Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of cling wrap directly on the surface of the frosting base and refrigerate until chilled and thick for at least 2 hours.
- For the cake: Preheat the oven to 350F. 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 500ml 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 for 40-45 minutes or until a cake tester inserted in the centre of the cake comes out clean
- Pour the remaining stout into a small saucepan and bring to a boil over high heat. Cook for 5 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 for 3 minutes until lightened and creamy. 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. Refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.
Recipe courtesy: https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-beer-cake-3568444