What is it about beer that makes it a wonderful ingredient for baking?
Baking a cake using beer has been a popular practice for enhancing flavour and tenderising effect.
In this blog, we share the easy-to-make beer cake recipes using Barahsinghe Dunkeleweizen. The carbonation in this wheat beer style not only gives the cake extra moisture but also adds a tender texture.
Here’s the recipe for you.
Ingredients
- 250ml Barahsinghe Dunkelweizen
- 275g plain flour 2 1/2 tsp baking soda
- 75g cocoa powder 250g unsalted butter
- 320g caster brown sugar
- 150g cream cheese (room temperature)
- 2 eggs
- 125g icing sugar
- 110g butter
Instructions
- Heat your oven to 180°C (356°F).
- Line a 9 inch cake tin with baking paper.
- Weigh up the cocoa powder and sugar together in one bowl. In another, weigh up the plain flour and baking soda and set aside.
- Using a whisk, mix together the eggs and yogurt and set aside.
- In a large pot, pour in the Barahsinghe Dunkelweizen and butter. Heat them up till the butter has melted.
- When you see the steam, turn off the heat and whisk in the cocoa powder and sugar. Make sure the sugar is dissolved.
- Next pour in the yogurt mix and whisk well, lastly add in the flour mix. Make sure there are no lumps.
- Pour the batter in the cake tin and bake in the oven for 45 mins. Check with a toothpick if it’s cooked, if not, bake for a further 10 mins.
- Let the cake cool completely, it may take 2 hours.
For the icing
- Beat the cream cheese and icing sugar together in a bowl using an electric mixer.
- When there are no more lumps, add in cubes of the soft butter and mix till it’s whipped.
- Spread the cream cheese frosting generously on top of the cake.
Recipe Source:
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