Chocolate Beer Cake

by | May 27, 2010

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Here’s a simple Chocolate Beer Cake recipe. Now, I actually can’t stomach beer but when it’s baked into a chocolate cake the result is heaven. The texture and flavour were still wonderful, even using a cheap beer brand. I adapted the original recipe to include almond meal, for a fudgy texture and nutty flavour complement to the beer. The cake has an amazing soft crumb that melts away in your mouth.

Here’s a simple Chocolate Beer Cake recipe. Now, I actually can’t stomach beer but when it’s baked into a chocolate cake the result is heaven. The texture and flavour were still wonderful, even using a cheap beer brand. I adapted the original recipe to include almond meal, for a fudgy texture and nutty flavour complement to the beer. The cake has an amazing soft crumb that melts away in your mouth. I didn’t even bother with a frosting. To make it fancy you could dust it with icing sugar but it’s great without any toppings.

CHOCOLATE BEER CAKE

Makes one 20cm round cake, serves 8-12 people

Difficulty: Easy

EQUIPMENT:

20cm round cake tin

INGREDIENTS:

125ml Beer
112g Unsalted Butter
32g Cocoa Powder
107g Plain Flour
40g Almond Meal
180g Caster Sugar
1 teaspoon Bicarbonate Soda
1 pinch Salt
1 large Egg
80g Sour Cream
Icing Sugar Mixture, to dust on top

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of the cake tin with baking paper. Grease the sides with non-stick spray. Set kitchen timer for 20 minutes.

In a small saucepan add the butter and beer. Simmer over medium heat until the butter has melted. Stir in the cocoa powder until it’s fully combined. Set aside. Allow it to cool slightly.

In a large bowl sift in the flour, and add the almond meal, sugar, bicarbonate soda and salt. Stir the dry ingredients together.

In a medium bowl add the egg and sour cream. Whisk together until combined. When the melted butter is lower than 60 degrees Celsius (114 F), stir it into the mixture.

Make a well in the middle of the dry ingredients. Gently hand-fold the wet mixture in with a spatula until all the ingredients are combined.

Pour the batter into the cake tine. Ensure oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake until the cake comes away from the sides of the pan and a skewer inserted into the middle comes out clean. If not ready, add another 5 minutes to the timer then retest again. Cake takes 20-25 minutes to bake approximately.

Remove cake from the oven. Allow it to cool completely in the tin. Once cool, remove cake to a wire rack. Dust with icing sugar to finish.

BAKING TIPS:

  • Keeps in an airtight container at room temperature for at least 3 days.

Recipe adapted from the Barrington Brewery, in Great Barrington MA

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Chocolate Beer Cake
This Chocolate Beer Cake has a fudgy texture, nutty flavour and an amazing soft crumb that melts away in your mouth. I didn’t even bother with a frosting as it's great without.
Chocolate Beer Cake Recipe
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Rating: 0
You:
Rate this recipe!
Course Cake
Cuisine Baking
Prep Time 20 mins
Cook Time 20 mins
Passive Time 45 mins
Servings
slices
Ingredients
  • 125 ml Beer
  • 115 g Unsalted Butter
  • 30 g Cocoa Powder
  • 100 g Plain Flour
  • 40 g Almond Meal
  • 180 g Caster Sugar
  • 1 teaspoon Bicarbonate Soda
  • 1 pinch Salt
  • 1 large Egg
  • 80 g Sour Cream
  • Icing Sugar to dust (optional)
Course Cake
Cuisine Baking
Prep Time 20 mins
Cook Time 20 mins
Passive Time 45 mins
Servings
slices
Ingredients
  • 125 ml Beer
  • 115 g Unsalted Butter
  • 30 g Cocoa Powder
  • 100 g Plain Flour
  • 40 g Almond Meal
  • 180 g Caster Sugar
  • 1 teaspoon Bicarbonate Soda
  • 1 pinch Salt
  • 1 large Egg
  • 80 g Sour Cream
  • Icing Sugar to dust (optional)
Chocolate Beer Cake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of the cake tin with baking paper. Grease the sides with non-stick spray.
  2. In a small saucepan add the butter and beer. Simmer over medium heat until the butter has melted. Stir in the cocoa powder until it’s fully combined. Set aside. Allow to cool slightly.
  3. In a large bowl sift in the flour, and add the almond meal, sugar, bicarbonate soda and salt. Stir the dry ingredients together.
  4. In a medium bowl add the egg and sour cream. Whisk together until combined. When the melted butter is lower than 60 degrees Celsius (114 F), stir it into the mixture.
  5. Make a well in the middle of the dry ingredients. Gently hand-fold the wet mixture in with a spatula until all the ingredients are combined.
  6. Pour the batter into the cake tine. Ensure oven has reached the correct temperature. Place cake tin on the middle rack of the oven. Bake for 20-25 minutes. When ready, the cake comes away from the sides of the pan and a skewer inserted into the middle comes out clean.
  7. Remove cake from the oven. Allow it to cool completely in the tin. Once cool, remove cake to a wire rack. Dust with icing sugar to finish if you'd like
Recipe Notes
  • Keeps in an airtight container at room temperature for at least 3 days.

We have so many other cake recipes to explore, like our Ginger Beer Date Cake, Chocolate Fudge Cake, Mocha Cake Bars, Nutella Cake and Red Velvet Cake. If you like chocolate you’ll love our list of baking recipes with chocolate too.

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