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Dark Beer Chocolate Cake | Bake to the roots

Dark Beer Chocolate Cake with Pretzels

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 50
  • Total Time: 180

Ingredients

Scale

For the cake

  • 1 cup (230g) butter
  • 1 1/4 cups (250g) brown sugar
  • 3/4 cup (90g) cocoa powder
  • 3.5 oz. (100g) Ritter Sport Semi-Sweet Chocolate (73%), chopped
  • 1 cup (240ml) dark beer
  • 2 medium eggs
  • 1/2 cup (120g) crème fraîche
  • 1 tsp. vanilla extract
  • 2 cups (260g) all-purpose flour
  • 3 tsp. baking soda
  • 1/4 tsp. salt

For the honey salted almond ganache

  • 9 oz. (200g) Ritter Sport Honey Salt Almond, chopped
  • 5.3 oz. (150g) Ritter Sport Semi-Sweet Chocolate (73%), chopped
  • 1 1/4 cups (300ml) heavy cream

For the chocolate frosting

  • 1/4 cup (30g) cocoa powder
  • 1/4 cup (60ml) hot water
  • 3/4 cups (170g) butter, at room temperature
  • 1/3 cup (40g) confectioner’s sugar
  • 1/2 tsp. salt
  • 10.6 oz. (300g) Ritter Sport Semi-Sweet Chocolate (73%), melted

For the decoration

  • about 3.5 oz. (100g) small salted pretzels

Instructions

  1. Preheat the oven to 350°F (175°C). Line two 7 inches (18cm) springform tins with baking parchment, grease and dust with flour. Seet aside.
  2. Add the butter with the brown sugar, cocoa powder, chopped chocolate and dark beer to a medium saucepan and slowly heat up until the butter and chocolate melt. Stir until you get a smooth mixture. Remove from the heat and let cool down a bit.
  3. Add the eggs to a large bowl and beat on medium high speed until foamy. Add the crème fraîche and vanilla extract and mix in. Add the cooled melted chocolate and also mix in. Mix the flour with baking soda and salt, add to the bowl and mix in until just combined. Do not overmix! Divide the batter evenly between the two tins and bake for 50-55 minutes or until a skewer inserted into the center of the cakes comes out clean. Take out of the oven and let cool down completely on a wire rack.
  4. For the ganache filling chop the chocolate and add to a large bowl. Add the heavy cream to a small pot and heat up until small bubbles come to the surface. Pour over the chopped chocolate and let sit for about 10 minutes. When the chocolate has melted, mix until you get a smooth mixture. Place in the fridge and let cool down – mix from time to time until the ganache thickens.
  5. For the frosting mix the cocoa with the hot water until you get a smooth paste. Set aside. Add the butter to a large bowl and beat on high speed until light and fluffy. Add the confectioners’ sugar and salt and mix until well combined. Add the cocoa paste and mix in. Add the melted and cooled chocolate and mix in as well – beat on high speed until smooth and fluffy. Set aside.
  6. Cut the cake layers horizontally in half (cut off the tops if needed to get even layers) so you get four nice and even cake layers. To assemble the cake, place a cake layer on a serving plate, spread about 1/3 of the ganache on top, add a cake layer on top, then about 1/2 of the remaining ganache, another cake layer, ganache and the last cake layer. Place in the fridge for about 10 minutes. Take out of the fridge and frost the cake with the chocolate frosting – the top should be nice and smooth, the sides can be a bit rougher. Press the salted pretzels into the frosting on the sides to decorate the cake.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/dark-beer-chocolate-cake-with-pretzels/