The secret to creating a fabulous BEER CAKE
The secret ingredients.
1 bottle of beer (375ml-2 cups)
1 pound of unsalted butter
1 1/2 cups of cocoa (unsweetened) or Cacao Powder
4 cups of plain sifted flour
1 tablespoon of Baking powder
1 1/2 teaspoons of baking soda
4 cups of caster/granulated sugar
1 cup plain Greek Yogurt
1/3 cup of sour cream
Sift Flour, baking soda and salt into a large bowl. Whisk in sugar and set aside
Combine eggs, yogurt and sour cream in a mixer. Add in beer mixture slowly then gently mix in flour mixture.
Divid the batter into two 10inch greased cake tins.
Bake in the oven for 40-50 minutes. OR until the sides have pulled away from the cake pan and the tops are firm.
Cool at Room temp for 15 minutes. Remove from the baking tin and cool for an hour before icing.
- 12oz of Dark chocolate
- 3 tablespoons of butter
- 1 cup of whipping cream
- 4 1/2 cups of sifted icing sugar
- 1 tablespoon of vanilla extracts
Crushed coffee beans and Cacao
OR Rose Petals and raspberries.
While the cake is cooking and cooling, place 3 tablespoons of butter and the chocolate into a double boiler, whisk and melt over a low heat.
Add cream and quickly whisk before before chocolate dries and cracks. Remove from the heat and using an electric mix, combine stir in the icing sugar (a handful at a time). Mix until smooth and then fold vanilla into the mixture.
Place icing in the fridge for an hour and then frost- top and sides (double decker- also spread icing to each layer). Decorate with crushed coffee beans and cacao or dried rose petals and raspberries. Serve alone with a bottle of beer x