Chocolate cake with black forest ale beer

Name: Chocolate cake with black forest ale beer
Prep time: 1 h
Cook time: 45 min
Yield: 12
Cuisine: Québécoise
Ingredients: 1 1/2 cup butter; 1 1/2 cups Black Forest Ale beer by Unibroue (or other Dark Ale); 1 cup sifted cocoa; 3 cups flour; 3 cups sugar; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 4 eggs; 3/4 cup 14% sour cream; 1 teaspoon vanilla extract; 1 3/4 cup soft, semi-salted butter; 6 cups icing sugar; 2 tablespoons of Black Forest Ale beer by Unibroue; 1 teaspoon vanilla extract; 1 pinch of salt

In collaboration
with Unibroue

Preparation 1 h
Cooking 45 min
Servings 12
Freezing Absolutely

Another solid collaboration with Unibroue is this chocolate cake with Black Forest ale beer. A liquid with a nose of roasted malt, hints of cherries and a nice note of dark chocolate that will perfectly complement this rich, but well-balanced cake.

Cook mode

Add to favorites

Ads

Ingredients

1 1/2 cup butter
1 1/2 cups Black Forest Ale beer by Unibroue (or other Dark Ale)
1 cup sifted cocoa
3 cups flour
3 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs
3/4 cup 14% sour cream
1 teaspoon vanilla extract

Ingredients for the icing

1 3/4 cup soft, semi-salted butter
6 cups icing sugar
2 tablespoons of Black Forest Ale beer by Unibroue
1 teaspoon vanilla extract
1 pinch of salt

Preparation

Preheat oven to 350 °F. Grease and flour two 9” cake pans.
In a saucepan heated over medium heat, put the butter and melt. Add the beer and cocoa and mix with a whisk until well combined. Remove from heat and let cool for 15 minutes.
In a large bowl, put the flour, sugar, baking powder and salt then mix. Set aside.
In another large bowl, put the eggs, sour cream and vanilla and whisk to combine well.
Pour the chocolate mixture into the eggs and with a mixer, beat on low speed for 30 seconds.
Gradually add the flour mixture and beat for 1 minute. Scratch the sides well.
Divide mixture into cake pans, place in the oven and bake for 35 to 40 minutes or until a toothpick comes out dry when poked in the centre. Remove from oven, place on a wire rack and let stand for 15 minutes. Unmould and let cool completely before glazing.
For the icing : put butter in a large bowl and beat for 4 to 5 minutes at medium speed. Add the icing sugar, one cup at a time, and stir in the mixer between each cup.
Add the beer, vanilla and salt and beat for 2 minutes to incorporate. Scratch the sides well!
Place a layer of cake on your favourite plate and spread 1/3 of the frosting on top. Place the other layer of the cake and top with the remaining frosting. Decorate the top with cocoa and serve!

Ads

To help you make this recipe

Our sommeliers suggest

Domaine St-Jacques 2014

Montérégie, Québec

Produced by the St-Jacques Domaine vineyard, this red ice wine is made up of Lucie Kuhlmann at 50 % and 50 % Marshal Foch. On notes of plums, ripe and compoted red fruits, chocolate and black cherries, it offers beautiful freshness in the mouth and will be impeccable on this dessert. See the product

Stout Forêt Noire, 7.3%

Beauregard

Stout with lactose, beer has been embellished with candied cherries and cocoa shards. She will offer you intense chocolate flavors supported by a rich and creamy texture that will recall that of the cake. The delicate cherry flavors will resonate with those of the cake for a complete resonance. The liquid version of this dessert finally! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!