COCOA AND DARK BEER BUNDT CAKE

This bundt cake is one of my improvisations to try a new mold, but it was really good and the texture was just perfect. In the photos you may notice that it’s a bit short, but I already change the quantities so it perfectly fits a bundt cake mold.



For a good result, it’s very important that all the ingredients are at room temperature.
Ingredients:
4 eggs M
225 g flour (8 oz.)
220 g sugar (7.7 oz.)
160 g butter (5.6 oz.)
180 ml dark beer
105 ml cream
60 g cocoa powder (2.1 oz.)
1 teaspoon and a half of baking soda
Pinch of salt 

Mix the flour, the cocoa, the baking soda and the salt, sift and reserve.

Pour the beer into a pot and heat it up until all the alcohol evaporates, then let it cool down. This step is very important, so it doesn’t ruin the final result.

Preheat the oven at 175ºC (350ºF) and greased the mold.

Mix the butter with the sugar until it is very creamy.

Add the eggs, one by one until the get integrated.

Add the cream and mix.

Then add half of the dry ingredients and mix.

Pour the beer, mix and finally add the rest of dry ingredients.

Pour the mix into the mold and bake it for 30-35 minutes, until a tooth stick comes out clean.

Let it cool down for at least 30 minutes and take it out from the mold.