Moist Chocolate Beer Cake

Instructions

1. For the cake: Heat oven to 180 C degrees. Butter a 23 cm spring-form pan and line with parchment
2. In a large saucepan, combine beer and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar and whisk to blend.
3. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to beer mixture. Add flour and baking soda and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
4. For the topping: Using a food processor or by hand, mix powder sugar and cream cheese and blend until smooth. Add heavy cream and mix until smooth and spreadable.
5. Remove cake from pan and place on a platter or cake stand. Ice top the cake.

• Servings : 16
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipe Collection, Easter Recipes, Kids are cooking
• Ingredient : Baking soda, Beer, Butter, Cacao, Caster sugar, Cocoa powder, Crème fraîche, Eggs, Flour, Heavy cream, Philadelphia cream cheese, Powder sugar, Sour cream, Sugar, Vanilla, Whipping cream