Chocolate Beer Cake

This is the final dish made for the New Belgium Brewing Company dinner we had on Sunday.

Instead of making Dan a big home-cooked birthday dinner we decided to go out to 1515 Restaurant and had a fabulous time.  I don’t think a birthday should go by without a cake made in your honor, so I decided to make him a chocolate beer cake a week later. 
chocolate beer cake1

why oh why did they sink in the middle?

I made these cakes in extra large muffin tins for two reasons.  The first is that I’m not the greatest at making layered cakes and the second is that layered cakes are way too easy for me to cut a sliver of here and there.  When the cakes are divided into defined pieces it is really easy to stop at one.  And after the huge amount of cheese we had for dinner, I actually had to stop at a half!
chocolate beer cake4
Thank goodness we had ganache to cover up the hole!
Dan immediately gobbled one cake while I finished dinner and told me that they tasted like green monster muffins.   Unfortunately, the two cups of sugar and two sticks of butter make this recipe a bit less healthy than that one.  That being said, it was a delicious birthday cake for my chocolate loving husband!

Chocolate Beer Cake
Adapted from Smitten Kitchen’s Chocolate Stout Cake.
Makes 12 large or 24 regular muffins
Cake Mix:
2 cups plain flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 large eggs
2/3 cup plain yogurt
1 cup Mighty Arrow Pale Ale
2 sticks unsalted butter
3/4 cup unsweetened cocoa powder

Ganache: 100 grams dark chocolate
3 Tablespoons heavy cream

Preheat oven to 355 F. Grease muffin tins.

Directions:
In a medium bowl, sift 2 cups flour, 2 cups sugar, 1 1/2 teaspoons baking soda, 3/4 teaspoons salt, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon.  Set aside.

Whisk the 2 eggs and 2/3 cups plain yogurt until it is fully mixed. Set aside.

Heat up the beer and butter in a medium sized pan over medium heat.  Once the beer starts to simmer remove from heat and whisk in the 3/4 cup cocoa powder until it there are no lumps.

Pour the beer mix into the egg bowl and beat to combine.  Fold dry ingredients in until just mixed. 

Pour the batter into the muffin tins and bake for 10-20 minutes-until a toothpick comes out clean.

For Ganache: Heat the three Tablespoons cream in a small saucepan until it starts bubbling.  Once it starts bubbling, remove from heat and add in the chocolate.  Stir the mixture until the chocolate is totally melted and glossy.  Cool for a minute or two and then ice the cooled cakes. 

Store in an airtight container in the refrigerator.

As part of the Foodbuzz Tastemaker Program, I received $50 to prepare this meal