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Cask Cake

14 May 2019

Burton-upon-Trent is largely regarded as Britain’s home of beer and brewing. With Father’s day on the horizon, what better way to treat Burtonian Dads by baking a cake with the area’s most local of ingredients? Beer! Yes, you did read that correctly...so here goes!

Chocolate Beer Cake

Ingredients: 220g plain flour 400g granulated sugar 50g cocoa powder 2 tsp. bicarbonate of soda 1 tsp. baking powder 1 tsp. salt 175ml sour cream 110ml vegetable oil 3 large eggs 240ml your favourite beer Beer glaze: 570g icing sugar 2 tablespoons beer

Method: Preheat the oven to 175°C. Prepare (butter & flour or spray with non-stick spray) two 8-inch cake pans.

Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.

In a mixer add in the sour cream, vegetable oil and eggs. On low speed mix the ingredients together.

Gradually add the dry ingredients into the wet ingredients.

Beat on low until just combined, scraping down the edges as necessary. Be careful not to over mix.

Remove bowl from mixer and fold in the beer.

Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.

Cool the cakes in their pans for 10 minutes before carefully turning them out onto a cooling rack.

Beer glaze: In a medium bowl add all the confectioners sugar and whisk to remove all lumps. One tablespoon at a time, add in the beer. (A fuller bodied beer will typically add more flavour and colour.)

Stir until you reach desired consistency, one that is similar to pancake batter.

To assemble: Place one cool layer of cake on cake stand.

Drizzle one third of the Beer Glaze over cake, allowing it to spill over sides.

Place other layer of cooled cake on top and drizzle with remaining glaze.

Cake can be served immediately or refrigerated for 24 hours. Glaze will harden but cake will remain quite moist.

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