Beer Cake

Rich and chocolaty with malty overtones, this Beer Cake recipe is a celebration of flavors in a simple to make and bake bundt cake. Who knew that beer and chocolate make such a delicious pairing?

Course Dessert

Cuisine American

Prep Time 45

Cook Time 1

Total Time 1 45

Servings

Calories 675kcal

Author Jere' Cassidy

Equipment

Ingredients

Bundt pan coating

3 tablespoon cocoa powder
2 tablespoon granulated sugar

Cake Ingredients

1 ¼ cups butter room temperature
1 ¼ cups brown sugar
3 eggs
1 ¼ cups stout beer
⅓ cup molasses
1⅔ cup AP flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
6 ounces semi-sweet chocolate chips

Ganache Glaze

⅔ cups heavy cream
4 ounces semi-sweet chocolate chips
½ tablespoon white corn syrup

Instructions

Preparing the bundt pan

Preheat the oven to 350° F. thoroughly oil a bundt pan with cooking spray and using a pastry brush, brush the oil all around the pan and the center cone.
Mix 3 tablespoons of cocoa powder and 2 tablespoon sugar in a small bowl then pour into the bundt pan. Rotate the pan to disperse the cocoa powder all over the pan sides, bottom and the center cone to get all the nooks and crannies covered. Then shake out any excess cocoa powder

Mixing the cake batter

In a small saucepan mix the beer and molasses together and bring to a simmer over medium-low heat until small bubbles form on the side of the pan. Do not boil. Pour the mixture into a small bowl to cool.
In a small bowl add the flour, cocoa powder, baking powder, baking soda and salt. Stir to combine and set aside.
In small batches chop the 6 ounces of chocolate chips on a cutting board to create small pieces. It's ok to have some whole chips but adding small pieces of chocolate will melt better.
In a large mixing bowl add the room temperature butter and the brown sugar. With an electric mixer, mix on medium speed until light and fluffy. If using a stand mixer mix with the paddle attachment.
On medium speed, mix in the three eggs, one at a time. Mix just until the egg yolk disappears. Scrape the bowl as needed.
Alternately, add the flour mixture with the beer molasses mixture. Do this in three batches, ending with the flour mixture. Scraping the bowl as needed, then add the chopped chocolate chip pieces.
Pour the batter into the prepared bundt pan. With a spatula smooth the top of the batter.
Bake the cake for 45-50 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake, if it comes out clean or with a few crumbs then the cake is done. If the toothpick comes out covered in chocolate then bake for a few additional minutes and recheck.
Remove the cake to a cooling rack and let cool for about 15 minutes. To remove from the pan gently run a knife around the sides of the pan and around the center cone. Shake the pan a little to loosen more, at this point you should see the cake move. If it is still stuck run the knife around the cake again.
Turn the cake over onto a serving platter and lift the cake pan off the cake. Continue to let the cake cool.

Making the ganache

Place the 4 oz. of chocolate chips in a bowl.
Pour the cream and corn syrup into a small saucepan and heat on medium-low heat to a simmer, small bubbles will form on the side of the pan.
Pour the hot cream over the chocolate chips and let sit for 1 minute. Slowly, stir the cream and chocolate with a whisk until the mixture gets thick and creamy. Set aside to cool slightly.
Pour the ganache over the cooled cake spreading the chocolate so it drizzles down the sides of the cake. As the cake sits the ganache will firm up.
Cover any uneaten cake which will keep for several days.

Notes

This cake can be frozen for 1 month. Bake the cake as instructed, depan and let cool. Wrap the cake in foil and place in the freezer.

Many times you can buy just a can of beer if you don't want extras.

Also, try various flavors of stout beer for variety.

Nutrition