What happens when you make a beer cake with chocolate? You get chocolate beer bundt cake!
Chocolate and beer go perfectly together, especially if it’s a dark ale. Yummy! We are still usually eating and drinking our way through left over Christmas beer and chocolates until well into the New Year so this cake is perfect for using up any leftovers. Including the half finished pint that Grandpa left in his glass! Well, the result is absolutely amazing as I found out this week when I baked one for the first, second and third time ever! Everyone gets more chocolate (and beer for the adults) than they can shake a stick at.
I know that baking a cake with a high liquid content can be a bit daunting and many people believe you need some special kind of kitchen knowledge to be able to make it work. You just need to remember the simple rule: wet ingredient then dry ingredient then wet ingredient mixing well in between each stage until all the ingredients are gone. Simple!
This cake is very rich and has a fudge kind of texture, it’s moist and quite dense. It’s really delicious. Like a cross between cake and brownies at the same time. Even people who thought it sounded odd, then tried it absolutely loved it so I hope that you do too!
- 100g dark muscavado sugar
- 100g butter
- 40g cocoa powder
- 2 tbsp chocolate spread
- 2 x free range eggs
- 125ml dark ale (we used Old Peculier by Theakston)
- 100g self-raising flour
- 100g milk chocolate
- 100g 65% dark chocolate
- in a mixer, using a spatula blade
- cream the sugar and the butter until pale and fluffy
- add the cocoa powder and continue mixing until it is combined
- in a jug, whisk together the chocolate spread, the eggs and the ale until everything forms into one liquid
- add this to the mixer and leave to mix for about a minute
- turn the mixer down and sift the flour in slowly
- allow the mixer to work it's magic for about 3 minutes
- spray a bundt tin generously with cake release spray (or grease well if you don't have any cake release)
- slowly pour the cake batter into the bundt tin allowing it to fill all of the crevices
- bang the bundt tin lightly on the worktop once it is filled to allow the batter to settle into the tin
- place the bundt tin on a baking sheet so that it is level during cooking
- bake in a pre-heated oven at Gas Mark 4 for 35-45 minutes until the a skewer comes out clean when inserted into the cake
- leave to cool
- break the chocolate up into chunks and put them in a bowl over a pan half filled with water, stirring occasionally - DO NOT allow the pan to boil or the chocolate will get too hot and go lumpy & gritty
- allow the chocolate to melt
- remove from the heat
- allow the chocolate to cool slightly
- drizzle well over the whole cake
- allow the chocolate to set
- serve with whipped cream or ice cream for an extra special treat