Beer Central The Moor Market, Earl St, Sheffield S1 4JE www.facebook.com/BeerCentralLtd
Cocoa Wonderland Cake This cake takes its name from the beer that makes it, Thornbridge Cocoa Wonderland, a deep, rich chocolate porter (made in collaboration with Sheffield’s favourite chocolate shop, Cocoa Wonderland on Ecclesall Road). It’s the perfect union of beer and baking, and what’s more, there’s a generous baker’s tipple left over! Preparation time: 30 minutes | Cooking time: 45 minutes | Serves 8
INGREDIENTS FOR THE CAKE: 340g plain flour 1½ tsp bicarbonate of soda 2 tsp baking powder 1 tsp fine sea salt 320ml Thornbridge Cocoa Wonderland 215g unsalted butter, diced and at room temperature 100g cocoa powder 280g golden caster sugar 250g light brown muscovado sugar 215g soured cream 2 eggs and 2 egg yolks 2 tsp vanilla paste/essence 2 tsp coffee essence FOR THE BEER SYRUP: 80ml Thornbridge Cocoa Wonderland 80g caster sugar FOR THE BEER ESSENCE: 100ml Thornbridge Cocoa Wonderland FOR THE BUTTERCREAM: 100g dark chocolate 200g egg whites 335g caster sugar 600g unsalted butter, diced and at room temperature
METHOD FOR THE CAKE AND BEER SYRUP Preheat the oven to 175°c (160°c fan). Grease and line three 20cm cake tins. Sift together the flour, bicarbonate of soda, baking powder and salt. Set aside. Put the Cocoa Wonderland and butter into a large pan. Heat over a medium heat until the butter has melted, then whisk in the cocoa powder and sugars. Remove from the heat. In a
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separate bowl, whisk together the soured cream, eggs, yolks, vanilla and coffee essences then combine with the Cocoa Wonderland mixture. Finally, whisk in the flour mixture until smooth. Divide the mixture between the cake tins and bake for 25 minutes until a knife inserted into the cake comes out clean. Meanwhile, make the beer syrup while the cake bakes. Combine the Cocoa Wonderland and sugar in a small pan. Without stirring, place over a medium-high heat until the sugar dissolves and the liquid is slightly thickened. Remove the cakes from the oven and immediately skewer the cakes all over. Brush liberally with the beer syrup. Allow to cool completely in the tins. FOR THE BEER ESSENCE Add the Cocoa Wonderland to a small pan and gently simmer until reduced to one-quarter of its initial volume. Remove from the heat and chill. FOR THE BUTTERCREAM Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool. Combine the egg whites and sugar in a large heatproof bowl. Place over the pan of simmering water and whisk intermittently until the sugar has dissolved and the mixture feels warm and smooth when rubbed between your fingertips (70°c on sugar thermometer). Remove from the pan and mix on high speed using an electric whisk until a meringue which holds mediumstiff peaks forms; about 8 minutes. The bowl should have returned to room temperature. If using a free-standing mixer, swap to the paddle attachment, or else continue as before. Mixing slowly, gradually add the butter. Switch to high speed and beat until the buttercream is smooth; about 5 minutes. If the mixture separates, keep beating – it will come back together! Fold in the cooled melted chocolate and beer essence. To assemble, sandwich the sponges together using the buttercream, finishing with buttercream on top, either spreading it on for a rustic finish or piping swirls with a star-tipped nozzle. Slice and enjoy!