In celebration of The Great British Bake Off taking over our screens for the upcoming weeks I’ve got cake on my mind. And like so much of it. I’ve always been a massive cake fan. Cake in the morning, cake at lunch, cake in the afternoon, cake for dinner, cake late at night. Just literally shove cake in and around my mouth at all times.
And its summer now, and in the hot weather all you ever really crave before, during and after work is a nice ice cold beer too cool you down inside and out.
So what if I told you, there’s a way of combining your two favourite things.
Beer infused chocolate cake complete with cream cheese and a caramel drizzle.
You just dribbled down yourself… don’t worry, we understand.
Honestly unreal though – and I am going to stop talking now and give you the recipe so you can get crackalacking in the kitchen.
Ingredients for the sponge
165g. butter
150g black beer
45 g. cocoa
195g. flour
300g. sugar
1 ½ tsp soda
½ tsp salt
3 eggs
100g. yogurt
1k.g. vanilla essence
Method
Turn on the oven to 170 ° C . Grease and flour a baking pan diameter 22-23ek.
In a saucepan melt the butter and once melted add the beer. Stir and add the cocoa. Remove from heat and continue stirring to homogenize.
In a large bowl add the flour, sugar, soda, salt and vanillin (if we use essences do not add now). In small bowl, beat lightly with a whisk eggs and yogurt to homogenize (not to run out pieces of yogurt).
Pour the chocolate mixture into the bowl with solids, stir with whisk and add the egg mixture-yogurt. If using vanilla essence, to add here.
Pour the mixture into the pan and bake for 40-50 ‘. At 40 ‘we check with toothpick comes out clean. If not, let other 5 to 10 ‘. We do not want to cook more because then we shake.
Allow to cool and serve with the glaze.
Ingredients for the glaze:
300g. cream cheese
2-3k.s icing (depending on how sweet you want it)
1k.g. vanilla essence (or seeds from a natural vanilla pods)
Method
Initially Soften cream cheese with whisk and add the sifted icing and vanilla. Spread over the cake when we want to serve.
If we want more glaze can increase the amount proportionally.
Furthermore we can accompany and caramel syrup.
