Mocha Beer Coffee Cake

Jan 25, 2015 by

Another one of those “here taste this” instructions last night and the idea was born. The chef has a collection of weird beers (being a big craft beer connoisseur). Some are better than others. He wasn’t keen on this one but I thought it was lovely surprisingly, as normally I don’t like flavoured beers.

Mocha Beer and coffee cake. Ping. Another “terrible beauty is born”…..

Mocha Beer Coffee Cake

175g butter
175g sugar
2 small eggs
3 tablespoons of Batemans Mocha beer
1 teaspoon of liquid coffee extract
175g self raising flour

Cream butter and sugar, add eggs slowly and some flour to prevent curdling. Sieve in the remainder of the flour and add beer and coffee extract. Pour into a Bundt cake mould or a small loaf tin. Bake at 180 degC fan for 40 minutes. Leave in tin for 20 minutes and then turn carefully out onto a wire rack and cool completely.

Pour mixture into Bundt cake tin

For the icing
100g icing sugar
35g butter
1 tablespoon Mocha beer
few drops of liquid coffee extract

Whisk softened butter and icing sugar and add beer and coffee extract.

Beery icing

The flavour of the beer comes through really well and is lovely with the hint of coffee extract. The secret is not to overpower the beer with too much extract as it is very strong.

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