Chocolate Beer Cake
MAKES ONE 2-LAYER 9-INCH CAKE, OR ONE 9-BY-13-INCH CAKE
This old Colonial recipe must have been developed by those who
brewed their own beer. Deep, rich, and moist, this cake has an especially
good chocolate flavor. The cake keeps well and actually improves
in flavor for up to three days.
2/3 cup butter, at room temperature
2 cups sugar
2 eggs
2 squares (2 ounces) unsweetened chocolate, melted
21/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup buttermilk
1 cup beer
Chocolate Cream Frosting (see following recipe)
Preheat oven to 350°F. Butter and flour two 9-inch-round cake
pans or one 9-by- 13-inch pan.
In the large bowl of an electric mixer, cream the butter and sugar
until smooth. Add the eggs and beat until light and creamy. Mix in
the melted chocolate. In another bowl, stir together the flour, baking
soda, and salt. Add dry ingredients to the creamed mixture along with
the buttermilk and beer, mixing until the batter is smooth. Turn the
batter into the prepared pan or pans. Bake 25 to 30 minutes for the
layers, 40 to 45 minutes for the oblong pan. Cool. Frost with the
Chocolate Cream Frosting.
Chocolate Cream Frosting
MAKES ABOUT 1 CUP
V2 cup heavy cream
1 cup sugar
2 squares (2 ounces) unsweetened chocolate
Combine the cream and sugar in a saucepan. Bring to a boil and
boil 1 minute, stirring. Add the chocolate and stir until melted.