Delicious chocolate cake with beer. Here I used a Skovlyst Forårs Bock (AhornBryg) beer, but you could certainly go with a chocolate stout, Guinness, or an ale I think. The beer gives a slight bitterness and depth that pairs well with a delicious cream/mascarpone topping.
Recipe for chocolate beer cake
Delicious chocolate cake with beer. Here, I have used a Skovlyst Spring Bock (MapleBrew) beer, but you can easily go with a chocolate stout, Guinness, or an ale, I think.
The beer adds a bit of bitterness and depth, which pairs well with a rich cream/mascarpone frosting.
Servings: servings
Chocolate Beer Cake
Delicious chocolate cake with beer. Here I used a Skovlyst Forårs Bock (AhornBryg) beer, but you could certainly go with a chocolate stout, Guinness, or an ale I think. The beer gives a slight bitterness and depth that pairs well with a delicious cream/mascarpone topping.
Equipment
- Springform min was 25 cm
- Kitchen Scale
- Pot
- Hob
- Bowl
- dough scraper
- Whisk (option 1)
- Hand Mixer (option 2)
- Oven
Ingredients
- 250 gram Beer I used a Bock Ahornsbryg, can be replaced with an ale, Guinness, or Porter
- 200 gram Sugar
- 250 gram Butter
- 200 gram muscovado sugar
- 35 gram Cocoa Powder
- 2 pcs. Egg
- 175 gram Sour Cream 38 %
- 15 gram Vanilla Sugar
- 7.5 gram Baking Soda
- 5 gram Baking Soda
- 275 gram Wheat Flour
Cream (topping)
- 250 gram Whipping Cream
- 250 gram Mascarpone
- 28 gram Lemon Juice
- 10.5 gram Vanilla Sugar
Instructions
Cake
- Melt the butter in a saucepan together with the beer
- Add muscovado sugar, sugar, and cocoa powder to the saucepan and let it simmer for a couple of minutes
- Put the crème fraiche, vanilla sugar, and eggs in a bowl and whisk together until it becomes frothy and airy.
- Pour the contents of the saucepan into the bowl and gently fold together with a spatula.
- Sift flour, baking powder, and baking soda into the mixture.
- Grease your springform pan with butter, oil, or use baking paper to line it.
- Pour the mixture into the springform and don't be nervous, even though it is quite thin.
- Bake the cake at 175 degrees Celsius (347 degrees Fahrenheit) (conventional oven) for 50-55 minutes. Check the cake after 45 minutes with a skewer or similar. Insert it into the center of the cake; if it comes out with batter, it's not done.
- Remove the cake from the oven and let it cool on a rack.
Cream/topping
- Put all the ingredients in a bowl
- Use a whisk/electric mixer to whisk the mixture until it thickens and becomes airy.
- Taste and adjust with a bit more vanilla or lemon juice if necessary.
- Spread the cream on top of the cake when it is cold.
- Enjoy.
Notes
