Desserts: Chocolate Beer Cake 6x6
By Lishka DeVoss

YIELD 4 to 6 servings

HAVE READY: buttered 6x6-inch baking pan lined with parchment paper that stands about an inch above the rim (because this cake rises high)

INGREDIENTS

DEEP SAUCEPAN:
1/2 cup chocolatey stout or ale (Guinness or Irish Death)
5 tbsp unsalted butter

MINI:
6 tbsp unsweetened cocoa
1 cup superfine (caster) sugar

PREP (whisk together):
6 tbsp plain Greek yogurt
1 large egg
1.5 tsp vanilla extract)

BOWL:
1 cup all-purpose flour
1.25 tsp baking soda

TOPPING (mixed together until smooth):
2 tbsp confectioners' sugar
2 ounces cream cheese at room temperature
2 tbsp plain Greek yogurt

PREPARATION

1. Heat oven to 350°F.

2. Place DEEP SAUCEPAN over medium-low and heat until butter melts, then remove from heat.

3. Add MINI and whisk until smooth.

4. Add PREP and whisk until smooth.

5. Add BOWL and whisk again until smooth.

6. Pour into buttered baking pan, then bake (with small sheet pan on rack below) until risen and firm — 45 minutes.

7. Place cake on a wire rack to cool completely in pan.

8. Spread TOPPING on top of cake only, so that it resembles a frothy pint.

NOTE: If using regular granular sugar, use 8x8 pan (parchment to the rim only) and bake 35 minutes at 350°F. Increase TOPPING amounts as you see fit.

Updated 2024-04-20

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