Beer Chocolate Cake

Every sweet tooth loves chocolate cake, especially when it’s rich and moist. This chocolate cake is different from other chocolate cakes, though. It has an underlying sharp flavor that may be difficult to pinpoint if you don’t already know the cake’s ingredients.

Beer and chocolate go together just as well as peanut butter and jelly, or apple pie and vanilla ice cream. It’s a classic flavor combination that comes together beautifully in this perfect-for-Saint-Patty’s day treat.

This recipe calls for a heavy cream cheese frosting. The gentleness of the cream cheese perfectly contrasts the deep chocolate flavor of the cake. The colors also create a delectable contrast. Though, if you’d rather drop in some green food coloring to make this cake look like a St. Patrick’s Day staple as much as it tastes like one, go right ahead.

Serves 8

TIME: 1 hour 20 minutes

- Preheat the oven to 350°F. Meanwhile, grease a 9-inch cake pan and/or line with parchment paper. I recommend dusting the pan with a light coat of flour to help prevent unwanted sticking.

- Heat the beer and butter in a saucepan over medium heat until the butter is completely melted. Pour the butter and beer into a large mixing bowl and add in the cocoa powder and sugar. Whisk well.

- In another mixing bowl, combine the eggs, sour cream, and vanilla. Whisk well. Combine this with the other mixture then whisk until smooth. Next, add in the flour, baking soda, and salt, then whisk again.

- Once the batter is fully combined and smooth, pour it into the prepared pan and put it in the oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

- Let the cake cool completely before taking it out of the pan and frosting it.

- To make the frosting, beat the heavy whipping cream until soft peaks form. Then whisk in the room temperature cream cheese, confectioner’s sugar, and vanilla extract. You can also add in a bit of food coloring and/or a teaspoon of beer.

- Frost the cake and decorate it!