Beer Part 2...Chocolate Beer Cake

Steve and I enjoyed one of our favorite past times yesterday.  We savored a selection of wines at our local BevMo store.  I mentioned to Zack, our favorite Sommelier, that I was toying with making another gluten free beer recipe.  When I told him it was a chocolate cake he suggested I use Green's Dubbel Dark Ale.  This is a Belgium beer made with Millet, Buckwheat, Rice, Sorghum, Hops and Yeast.  I've promised Zack I will bring him some cake if it turns out so I have to write quickly and get back to BevMo.  





The cake takes only one cup of beer which leaves quite a bit of beer in the bottle.  I'd tell you how it tastes but as I've mentioned before, I really don't like the taste of beer!  But never fear, between Steve, my husband and his father the beer did not go to waste.    


The recipe comes from one of my favorite online gluten free sites http://www.livingwithout.com/  This is their cover recipe this month. I made a few small variations which I will share with you.

Beer Chocolate Cake

• ¾ cup sour cream 
• 2 large eggs 
• 1 tablespoon pure vanilla extract 
• 1 cup gluten-free ale or beer (I used Green's Dubbel Dark Ale)
• 8 tablespoons unsalted butter
• ¾ cup unsweetened cocoa powder 
• 2 cups granulated cane sugar
• 2 cups gluten free all purpose flour blend (I used Pamela's Pancake and Baking Mix but be careful this one has nuts in it.  If I make it for a nut free environment I'll use another brand) 
• 1 teaspoon xanthan gum (if your flour doesn't include xanthan gum)
• 1 tablespoon baking soda 

Preheat oven to 350°F. Grease a 9-inch spring-form tube or bundt pan and dust lightly with gluten-free starch.  (This is the only time I use a spray on oil so I can get in the grooves of my bundt pan quickly and evenly.  I also think this would make a great sheet cake if you don't' want the hassle of a bundt pan.)

In a small bowl, whisk sour cream with eggs and vanilla.  Set aside.  

Measure out 1 cup ale.  Let the head (the bubbles on top) settle to be sure your measurement is correct. Pour ale into a large saucepan. Add butter and heat over medium heat just until melted. Whisk in cocoa powder and sugar until smooth. (This takes almost no time at all so be aware.)

Add egg mixture to the saucepan mixture and whisk. Add flour blend, xanthan gum and baking soda and stir well to combine.  (again work quickly)

Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until a cake tester inserted into the center comes out fairly clean.  (Put a cookie sheet or layer of foil under your cake in case it bubbles over the top like mine did)

Let cake cool in the pan on a rack for 15 minutes. Then invert cake to remove from pan onto a cake plate.  Frost/glaze when cake is completely cool.  

Cream Cheese Frosting

• 1 (8-ounce) package cream cheese  room temperature
• 1 cup sifted confectioners’ sugar (I really need a new sifter for this part!)
• Up to 1/2 cup heavy cream (I didn't use any of the cream and it was a great consistency for frosting.  If you want more of a glaze try a little cream.

Whip cream cheese and sugar until smooth. Slowly stir in only enough cream to make frosting a spreadable consistency.

Now, I'm off to BevMo with my cake...hope they like it...