Chocolat and Black Beer Cake

 

The chocolate and beer cake recipe is popular in various parts of the world and is not exclusively associated with a particular country. However, it has become well known from various television programs and even promotions made by beer brands, finding itself in many home kitchens and restaurants in a relatively short period of time. It can be seen on the cards with the names "Stout Cake" or even "Guinness Cake" in reference, the first to the type of beer and the second to the brand of beer.

The inclusion of beer in the recipe adds flavor complexity and moisture to the cake, as well as contributing to the sponginess and texture of the cake. It is not a "modern" invention, but for centuries beer has been integrated into the making of cakes and breads. Surely you have heard more than once a recipe that used "brewer's yeast". In this case, the liquid beer adds freshness and moisture to the dough of a classic chocolate cake that complements very well with the cream cheese frosting. If you like chocolate cake, this preparation tastes twice as chocolatey, since it is reinforced with beer.

INGREDIENTS:

For the Cake:

• 1 cup of stout beer (for example, dark beer)
• 1 full cup  of unsalted butter (200 ml)
• 3/4 cup  of unsweetened cocoa powder
• 2 cups of granulated sugar
• 3/4 cup of sour cream*
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups of all-purpose flour
• 2 1/2 teaspoons baking soda

* Sour cream can be made with cooking cream to which we add the juice of half a lemon. After half an hour we already have sour cream. Anyway, most supermarkets have it.

For the Frosting:

• 225 g (8 oz) of cream cheese, at room temperature
• 1+1/2 cups of icing sugar
• 1/2 cup of sour cream*
• 1 teaspoon vanilla extract

*See previous clarification

We preheat the oven to 180°C (356 F). Grease and flour a cake pan.

In a large saucepan, heat the beer and butter over medium heat. When the butter melts, add the cocoa powder and mix until the mixture is smooth. We remove from the heat.

Immediately add the sugar and mix well with a whisk. Then, we add the sour cream, eggs and vanilla. Mix until smooth.

In a separate bowl, mix the flour and baking soda. Gradually add this mixture to the beer mixture, stirring constantly.

Pour the batter into the cake pan and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. We let it cool before unmolding.

For the Frosting:

In a large bowl, beat the cream cheese until smooth. Add the icing sugar, sour cream and vanilla. We mix until we obtain a smooth and creamy texture.

Once the cake is completely cooled, we spread the frosting over the top of the cake and it is ready to eat or store for a couple of days well refrigerated.

You'll see how the chocolate cake tastes better than ever.