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Beery baking

I love cakes – and above all I love baking them myself and coming up with some highly disparate creations. Whether it’s a special-motif cake, a cheeseburger cake or a coffee cake – I feel as if I’ve tried pretty well everything. I’m always the one who’s responsible for the sweet variant on the BBQ or birthday buffet.

Well, I thought, I’ll try a cake with beer. An extra flavour can’t hurt, can it? A bit of research and already I had found some interesting ideas. I opted for a chocolate cake with a good slug of Guinness, which I then took to the office with me. Where quite a few eager testers were ready and waiting.

Before I tell you what we all thought of it, here first of all are the ingredients:

  • 250 ml of beer (e.g. Guinness or similar)
  • 250 g of butter
  • 75 g of cocoa powder
  • 250 g of flour
  • 1 teaspoonful of baking powder
  • 250 g of sugar
  • 1 pinch of salt
  • 3 eggs
  • 150 g of sour cream
  • chocolate icing

First of all, you have to heat the beer with the butter in a pot until the butter has melted. Then stir in the cocoa powder and let it all cool down.

Now mix the dry ingredients together. In a new bowl, beat the eggs together with the sour cream until the mixture is smooth, and add the beer/butter/cocoa powder mixture. Then stir in the dry ingredients, and the dough can already be put in a springform and for just under an hour in an oven preheated to 180 degrees (convection).

Then I slightly modified the original recipe and used normal chocolate icing instead of the glaze specified in the recipe.

So what did the cake taste like? If you like chocolate cake (and who doesn’t?), you’ll definitely be getting your money’s worth. The cake was very moist, and thanks to the thick layer of chocolate icing very chocolaty as well. But unfortunately no one in my (open-plan) office could taste the beer. The liquid that made the cake so moist can thus also be replaced by milk, for example. That was rather a pity – I would have been pleased if I’d been able to detect a trace of beer.

But the remaining beer nevertheless gets used in the kitchen, since I simply take it for my beer chilli, which is something I serve up regularly. If it hasn’t already been drunk beforehand.

Do you perhaps have any tips for me on how to get the taste of beer into the cake? And if you made this cake, how did you like it? I’m looking forward to reading your verdicts!

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