Chocolate Beer Cake
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Kosher Salt1.5 cups
Milk2 tsps
Vanilla Extract2 cups
Light Brown Sugar (packed)1 cup
Malted Milk (powder)2 tsps
Baking Soda1 tsp
Baking Powder2 large
Egg (at room temperature)1 tsp
Pure Vanilla ExtractDirections:
1
Watch how to make this recipe
2
For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk
3
Place the pan over medium heat and bring to a boil, stirring constantly
4
Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste)
5
Remove the pan from the heat and scrape the base into a shallow bowl
6
Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours
7
For the cake: Meanwhile, preheat the oven to 350 degrees F
8
Butter a 13-by-9-inch metal pan
9
Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder
10
Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined
11
In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth
12
Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together
13
Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes
14
Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat
15
Cook until reduced to 1/3 cup, 5 to 6 minutes
16
Remove the pan from the heat and stir the granulated sugar into the beer until dissolved
17
Let the stout syrup cool
18
Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper
19
Flip the cake onto another cooling rack so that it is right-side up again
20
Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake
21
Let the cake cool completely, then slide it onto a serving platter or board
22
Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature
23
Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes
24
Add a third of the base and beat until evenly incorporated
25
Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes
26
Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife
27
Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving