Chocolate Malt Cake
Cake
3/4 cup Unsalted butter
2 1/2 cup Cake flour
2 tsp. baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
3 Eggs, separated, room temp.
1 1/3 cup Sugar
1 cup Flat dark beer
3 oz. Melted unsweetened chocolate
Frosting
1 lb Semisweet chocolate chips
2 tbsp. Unsalted butter
5 tbsp. Dark beer
5 tbsp. Milk
Cake: Preheat oven to 375. Lightly butter 2 9-inch cake pans with 2 tablespoons
butter. Dust with 1/4 cup flour. Shake out excess.
Mix together remaining 2 1/4 cups flour with baking powder, baking soda and
salt.
Beat egg whites with 2 tablespoons of sugar until stiff peaks begin to form.
With mixer, cream remaining sugar with 3/4 cup butter until
light.
Beat in egg yolks one at a time.
Stir in melted chocolate and beer.
Gradually beat in flour mixture.
Fold in egg whites using a rubber spatula.
Scrape half the batter into each cake pan. Bake in the middle of the oven 30-35
minutes or until toothpick inserted in center comes out clean and let cake cool.
Frosting: Soften chocolate chips and butter in double boiler.
Remove from heat.
Beat chocolate and butter until smooth. Beat in beer and milk, one tablespoon at
a time, until mixture is soft and shiny. Frost cake layers.
Any beer will work especially ones with a lot of flavor, i. e.: porter, stout,
ale or lager. If you don't want to use beer in this recipe, substitute cider or
non-alcoholic beer.
