This is what I call the “Boyfriend Beer Cake”, a perfect combination of chocolate and beer. I started making this a few years ago, as a Valentines gift for my boyfriend. I never knew what to get him and he was a foodie like myself so I decided to make something for him instead of buying something. I combined his two favorite things, a good dark stout and chocolate. It was a smash and I now make it every year. Needless to say the recipe stayed, the boyfriend didn’t.. lol! Hope you enjoy it.
Also, feel free to add coconut, walnuts or almonds into the icing for a little crunch.
- 2 tablespoon cocoa powder
- 7 fluid ounces dark beer
- 2/3 cup very soft butter
- 1 cup dark brown sugar
- 2 large eggs, beaten
- 1 1/3 cup flour
- 1⁄4 teaspoon baking powder
- 1 teaspoon baking soda
For the icing
- 2/3 cup powdered sugar, sifted
- 1 tablespoon very soft butter
- 2 tablespoons dark beer
- 2/3 cup dark chocolate chips (50-55% cocoa solids)
- Pre-heat the oven 350°F.
- You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, also lightly greased.
- Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
- Next, sift the flour, baking powder and baking soda on to a sheet of baking parchment.
- Measure the cocoa and put it in a separate bowl, gradually stirring the beer into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-beer liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
- Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
- To make the icing, beat the icing sugar and butter together until blended, then gradually add the beer, making sure it is thoroughly mixed in after each addition.
- Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water. Then, when it’s melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
- After all the icing has cooled to a spreadable consistency, spread the icing on top of the cake, using a palette knife.
- Now try to be patient and allow the icing to become firm before eating!