Chocolate beer Cake with Ganache Frosting (Non Alcoholic Beer )

Chocolate beer Cake with Ganache Frosting (Non Alcoholic Beer )

You guys won’t believe , I was discussing about this cake with Haseeb and next day , saw it made in a cooking channel and knew that I had to bake it soon and the best time was my niece Ambreen’s birthday party …wanted to surprise her with this cake …it was for sure a hit or miss cake for me as I had never added beer in the batter but was confident that it would come out well as I baked with loads of love for the Ambreen and was very happy with the way the cake turned out ….

As I was baking ,Rasha requested to make small one for her so that she can taste and give her verdict .. She said it was the most moist cake she had ever tasted and everyone at the party loved the cake and got a special msg from the birthday girl Ambreen that cake was amazing and tasted yummm with the ganache on top…

Ingredients

  • Unsweetened cocoa powder -1/2 cup
  • all-purpose flour – 2 cups
  • baking soda – 3/4 tsp
  • unsalted butter – 1 cup
  • Non Alcoholic beer – 3/4 cup (if don’t have beer, use seven up or sprite )
  • Chopped semisweet chocolate – 200 gms
  • large eggs – 3
  • packed dark brown sugar – 1 cup
  • granulated sugar – 1 cup
  • sour cream or Curd – 1/2 cup
  • salt – 1/4 tsp

For ganache

  • heavy cream – 1/2 cup
  • Chocolate chips – 1/2 cup
  • Powdered sugar, for garnish

Directions

  1. Preheat the oven to 180C. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
  3. In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add chocolate , whisk it until the chocolate completely melts and the mixture is smooth.
  4. Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-beer mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
  5. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean ( about 50 minutes.)
  6. Cool the cake for 30 minutes in the pan and then invert onto a serving plate.

For Ganache

In a small saucepan, bring the cream to a boil. Once it boils , remove from the heat and add the chocolate. Whisk until smooth.

To decorate the cake
Using a fine mesh sieve, sprinkle some powdered sugar over the top .Drizzle the chocolate sauce over the inverted bundt cake.

Note : You can make cup cakes with the same batter but bake only for 15 to 18 minutes

I took 25 minutes to make the batter

Happy Baking

One Comment

  1. Cake looks delicious Reema, Love it

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