Recipe of the Week - Chocolate Beer Cake

We saw this on the fantastic The Cake Mistress and just had to share it with you. Not least as it combines two of our favourite things!


INGREDIENTS

250ml Beer
225g unsalted butter
65g unsweetened cocoa powder (3/4 cup)
215g plain flour
80g Almond Meal
360g caster sugar (2 cups)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
160g sour cream (2/3 cup)


METHOD

1. Preheat oven to 180°C (150c fan-forced). Grease your cake/muffin tin well.

2. Simmer the beer and butter in a medium sized pan over medium heat, then whisk cocoa powder through until fully combined.

3. In a large bowl, sift the flour, almond meal, sugar, baking soda and salt together and stir to combine.

4. In a medium bowl, hand-beat the eggs and sour cream, then stir the warm chocolate mix in.

5. Make a well in the dry ingredients and gently hand-fold in the wet mix with a rubber spatula until combine.

6. Pour the batter into the prepared pan and bake for about 15 minutes for cupcakes or 20-25 minutes for cake, or until the cake comes away from the sides of the pan and a skewer comes out clean.

7. Leave the cakes to completely cool before trying to remove from the pan. Dust with icing sugar to finish.


Recipe posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Article and picture taken from The Cake Mistress.