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4 Layer Belgian Ale Chocolate Cake

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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Place the Allagash in a saucepan and bring to boil.
  4. Remove from heat and add cocoa powder, stirring until dissolved and smooth and creamy. Let cool to room temperature.
  5. Sift together flour, salt and baking powder. Set aside.
  6. In an electric mixer with paddle attachment, cream butter until light: approximately three minutes.
  7. Add sugar and beat until light and fluffy.
  8. Separate buttermilk and flour mixture into three parts, each to be added at separate time. Add one portion of mixture. Beat well.
  9. Add one egg and beat well.
  10. Add second portion of buttermilk and flour mixture. Beat well.
  11. Add second egg and beat well.
  12. Add final portion of buttermilk and flour mixture. Beat well for one minute.
  13. Pour batter into prepared pans and bake until cake springs back. Test center of cake with toothpick.
  14. 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.
  15. When cakes are cool use a serrated knife and evenly cut each layer in half horizontally, making four layers.
Chocolate Frosting


  • 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


  1. In a saucepan heat Allagash Belgian Ale to boiling. Remove from heat.
  2. Add cocoa, stirring until dissolved, smooth and creamy. Allow to cool.
  3. In an electric mixer with whisk attachment, whip butter until light and creamy.
  4. Add cocoa and Allagash mixture and whip until well mixed.
  5. 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.
  6. 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.

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Allagash Brewing Company