Recipe by Lynn Kaplan
Serves ten to 12
- Allagash White Beer, 11 ounces
- Unsweetened Dutch cocoa powder, 3 ounces
- Unbleached all-purpose flour, (sifted) 12 ounces
- Salt, 1 teaspoon
- Baking soda, (sifted) 1¼ teaspoons
- Unsalted butter, (softened) 8 ounces
- Sugar, 16 ounces
- Eggs, 2
- Buttermilk, 6 ounces
- Preheat oven to 350 degrees.
- Grease two 8-inch cake pans with butter by cutting two circles from parchment paper to fit the bottom of the pans. Grease the paper and dust the pan with cocoa powder.
- Place the Allagash in a saucepan and bring to boil.
- Remove from heat and add cocoa powder, stirring until dissolved and smooth and creamy. Let cool to room temperature.
- Sift together flour, salt and baking powder. Set aside.
- In an electric mixer with paddle attachment, cream butter until light: approximately three minutes.
- Add sugar and beat until light and fluffy.
- Separate buttermilk and flour mixture into three parts, each to be added at separate time. Add one portion of mixture. Beat well.
- Add one egg and beat well.
- Add second portion of buttermilk and flour mixture. Beat well.
- Add second egg and beat well.
- Add final portion of buttermilk and flour mixture. Beat well for one minute.
- Pour batter into prepared pans and bake until cake springs back. Test center of cake with toothpick.
- Remove cake and allow to cool for ten minutes. Invert cake onto wire racks, remove pans, and remove paper and cool layers completely before frosting.
- When cakes are cool use a serrated knife and evenly cut each layer in half horizontally, making four layers.
- Allagash White Beer, 9 ounces
- Unsweetened Dutch cocoa powder, 1½ ounces
- Unsalted butter, (softened) 12 ounces
- Confectioners' sugar 2 lbs. 4 ounces
- Vanilla, 1½ teaspoons
- Chocolate bar, (shaved with vegetable peeler for garnish) 16 ounces
- In a saucepan heat Allagash Belgian Ale to boiling. Remove from heat.
- Add cocoa, stirring until dissolved, smooth and creamy. Allow to cool.
- In an electric mixer with whisk attachment, whip butter until light and creamy.
- Add cocoa and Allagash mixture and whip until well mixed.
- Start adding the confectioners' sugar a little bit at a time, whipping completely between each addition. After final addition of sugar, whip until it reaches a spreading consistency.
- Add vanilla and beat until just incorporated.
To assemble the cake, take one of the four layers and place on a cake plate. Put ? c. to ½ cup of frosting on the layer and spread evenly almost to the edges. It should be about ¼ inch thick. Top icing with another layer of cake and repeat until the cake is completed. Frost the top and sides of the cake and garnish with shaved chocolate.