Chocolate Beer Cake

Ingredients

1 egg

70ml. sour cream

½ tsp. vanilla

½ cup beer

125g. butter

40g. sifted cocoa

200g. sugar

1 cup sifted flour

1¼ tsps. baking soda

The first time I made this cake was 6 or 7 years ago. If I remember correctly someone’s shared a recipe of a Guinness beer chocolate cake on Facebook. At the time I had a bottle of beer (Peroni it was) left in the fridge, and since I do not like beer at all (except one or 2 brands… 😉) I thought of trying Nigella’s recipes. You can find it here: https://www.nigella.com/recipes/chocolate-guinness-cake

It is such a moist, chocolaty and not very sweet cake. I made it more than once, with different kinds of beer every time, and it still tasted very nice. This time I tried it with an English beer and it worked really well. The original recipe comes with a cream-cheese frosting (click on the link above to get the frosting recipe) and I tried it once, it goes really nice with it, but it’s too sweet and too rich for my taste. Otherwise, you can serve it with ice cream on the side. I think you need something to accompany it with, frosting or ice cream or even whipped cream since the cake can have a bitter after-taste.. not that it’s unpleasant in any way, it just goes well with something sweet and creamy!

In a bowl, whisk the egg with the sour cream and vanilla. Leave aside.

Place the beer in a medium-sized saucepan on medium to high heat. Add the cubes of butter bit by bit. When the butter starts melting turn off heat and keep stirring until all the butter is melted.

Remove the saucepan from heat and whisk in the sifted cocoa and sugar. Add then the flour, baking soda and finally the egg mixture and mix all well.

Pour the cake mix in a greased and floured 20cm. cake pan. Place in a pre-heated oven (180°C fan-off) for 30 minutes. Take the cake out of the oven and let it cool in the pan until completely cool because the cake is quite moist and you don’t really want to break it. Once it’s cooled down, take it off the pan. I have used a cheese cake rounded mould so it’s easy to untie and the cake doesn’t really stick to the edges.

Give it a try if you’re a fan of muddy, chocolaty and “not too sweet” cakes!