When we first tasted Innis and Gunn Rum Finish beer we just knew we had to bake something with this. Because of the depth of the flavour we thought this would work perfectly with chocolate and our prediction couldn’t be more correct. You can use any dark flavourful beer but Innis and Gunn Rum Finish just has such a fantastic flavour we really recommend this. You can check out this beer here and you can even order it online now. The beer frosting is a special recipe of ours which just sets this cake off perfectly. There are a few steps to this recipe for Chocolate and Beer Cake which digress from some common methods but trust us, we’ve been developing this recipe for a couple of weeks.
230ml Innis and Gunn Rum Finish Beer
450g Silver Spoon® Caster Sugar
180ml Sour Cream
1tbsp Nielsen Massey Vanilla Extract
250g NEILL’S® Plain Flour
90g Cocoa Powder
1tbsp Bicarbonate Soda
675g Silver Spoon® Icing Sugar
3tbsp Innis and Gun Rum Finish Beer
5tbsp Cocoa Powder
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Precision Multi-purpose Spatulas
Heston Blumenthal Precision Professional Whisk
Preheat oven to 175c.
Add the beer to a small saucepan.
Add the butter to this saucepan and begin to heat on a low heat until the butter melts.
Whisk in the caster sugar until completely dissolved.
Take off the heat and pour into a large mixing bowl allow to cool slightly while we continue with the rest of the recipe.
In the food mixer beat the sour cream, eggs and vanilla until slightly fluffy (about 3-4 mins).
Add the sour cream / eggs mixture to the beer / butter mixture and whisk together until combined.
Sieve the cocoa powder into this mixture whisking with every addition.
Sieve the flour into the mixture in small amounts whisking with every addition again. This is essential to do in small additions to ensure the even combination of the flour into the cake batter without small lumps of white flour developing in the cake after baking.
Pour into two prepared cake tins and bake in the centre of the oven for 15-20 mins or until a skewer inserted comes out clean.
Allow to cool for 10 mins in the cake tins before turning out onto a wire rack to cool completely.
When the cake pieces are cool we need to make the beer frosting.
Cream the butter in a large bowl. You can do this by hand using a spatula if you wish.
Slowly sieve in the icing sugar mixing with a spatula with each addition. After half the icing sugar is added sieve in the cocoa powder and 3tbsp of beer.
Mix together with a spatula while sieving in the rest of the icing sugar. Depending on the temperature of the kitchen you may need adjust the amounts to get the spreadable consistency you need. To thicken add more icing sugar and to thin add 1tbsp of milk at a time.
When the cake is completely cool you can spread 1/3 of the frosting on the first half and gently press the other half on top. Spread the remaining 2/3 either just on top or on top and around the sides. There should be enough to do this.