I don’t remember having a cake with beer inside until few months back when I was in New York City. My friend insisted that I try some, telling me that it doesn’t taste like beer at all. She was right it doesn’t taste the beer, but the stout inside adds a twist that calls you for a second bite and more. It’s moist, unlike you might be thinking it’s not bitter, but does have a deep tang.
I browsed few recipes online, all very similar. Most use sour cream, but I prefer the fresh organic yogurt I get straight from the farm. I used Almaza Lebanese beer, which I love, but you can use Guinness or your favorite dark beer.
I baked this same cake twice this week, and every single bite was a true dose of happiness!
- 100g / 1 stick butter, melted
- 1 ½ cup dark beer
- ½ cup milk
- 3 eggs
- 1 tsp vanilla
- ½ cup plain Greek yogurt
- 2 ½ cups all-purpose flour, sifted
- 2 cups light brown sugar
- ¾ cup unsweetened cocoa powder, sifted
- 1 tsp baking soda
- Pinch of Salt
- Pre-heat the oven to 185°C. Grease and flour a cake pan.
- In a large bowl, using a hand mixer or a stand mixer, beat butter, beer, and milk. Beat in eggs, one at a time. Beat in vanilla. Add yogurt and mix until incorporated.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
- Fold the dry flour mixture, gradually in the wet beer mixture, making sure to scrape down the bowl with a spatula.
- Spoon batter into prepared pan. Bake 40-50 minutes, until cake springs back when gently pressed with finger.
- Let cool in pan on rack.