Baking · Cake · Cake Decorating · Chocolate · Europe · Nation Cake Challenge

Belgium: Wheat Beer Cake with Chocolate Frosting

Flag of Belgium

When it came to thinking about the Belgian Cake, I knew right away what I wanted to include – chocolate and beer. However the difficulty arose in that I wanted to differentiate the cake from the Chocolate Guinness Cake made earlier. Belgian Beers are very different from Irish Stout and I wanted to reflect that in the cake. As a result I decided to separate the two components, and really tried to highlight the wheat beer used in the cake, allowing the chocolate to complement it rather than overpower it.

Belgium picture final

I present then, the Wheat Beer Cake with Chocolate Frosting. As it says on the tin. You could decorate this cake with chocolate seashell pralines, but if you re anything like me they may not make it to the cake…

Wheat Beer Cake with Chocolate Frosting

Ingredients

The Cake (adapted from here):

  • 2 egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 cup vegetable oil
  • zest of one large lemon or 2 small lemons
  • 3 tablespoons milk
  • 1 cup all-purpose flour
  • 1/2 cup Hefeweizen or other wheat beer

The Frosting (Hummingbird Bakery Chocolate Frosting):

  • 300g icing sugar
  • 100g unsalted butter
  • 40g cocoa powder
  • 40ml whole milk

Preheat the oven to 350°F. Grease and line two 7in sandwich tins and set aside.

In a medium-sized mixing bowl, whip egg whites until soft peaks form. Mix in the sugar, bicarbonate of soda, vegetable oil, lemon zest and milk and combine thoroughly. Add half the flour and mix in the beer, before adding the remaining flour and mixing until thoroughly combined. Add to the cake tins and bake to 30 minutes until an inserted skewer comes out clean. Remove the cakes from the tin and leave to cool.

To make the frosting, beat together the icing sugar, cocoa powder and butter until the mixture starts to come together. Add the milk a spoonful at a time beating in between each addition. When all the milk has been inorporated, beat the mixture for at least 5 minutes until light and fluffy (the longer you can do this for, the better!) Use either a paddlemixer or an electric hand mixer or else you may regret it!

To assemble the cakes, trim the tops to ensure a level surface and sandwich together with the frosting. Cover the top of the cake with the remainder of the frosting and decorate with chocolate piping and praline seashells.

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