Beer cakes are a staple of many European desserts, but there’s no shortage of them to choose from.
We take a look at some of the best and most affordable options.
Chocolate cake, or chocolate and butter cake 1.5 cups chocolate flour 1/3 cup sugar 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp ginger 1/2 tsp vanilla extract 1.
Preheat oven to 160C/350F.
Butter or chocolate cake mix.
Grease a 9-inch (20cm) round cake tin with melted butter or chocolate.
Line the bottom of the tin with baking paper.
In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and nutmeg.
Add to the flour mixture and whisk until smooth.
Add the vanilla extract and ginger.
Place the cake tin in the oven and bake for 15 minutes, until golden brown and firm.
Remove from the oven, cool completely and chill for at least 2 hours before slicing and serving.
To make the chocolate cake, add the chocolate flour mixture to the dry ingredients and whisk together.
Add baking powder to the wet ingredients and mix well.
Mix in the remaining dry ingredients, vanilla extract, ginger and vanilla extract.
Add flour mixture in the centre and mix until just combined.
Place in the fridge for 10 minutes.
Melt chocolate in a double boiler until it has melted completely.
Whisk in butter.
Pour the batter into the lined cake tin and bake at 160C for 35 minutes, or until golden and crisp.
To assemble the cake, stack the batter in the bottom layer and spread out with a spatula.
Sprinkle with cocoa powder.
Sprout the chocolate and sprinkle with cocoa, chocolate and sugar mixture.
Top with chocolate icing and drizzle with chocolate syrup.
Recipe Notes To make a cake with chocolate chips, mix together the chocolate chips and butter with the flour.
To keep the cake moist, place a cupful of the chocolate on the cake in a single layer and bake in the middle for 15-20 minutes, stirring occasionally, until the cake is golden and crispy.