Chocolate Beer Loaf Cake

Chocolate Beer Loaf Cake Recipe

Father’s Day is on the horizon again and for me, it means buying 3 bloody cards, even though I only actually have one Father of my own. The boys are perfectly capable of getting a card for Clyde, as is Clyde for own Father, but left to their own devices, no cards would be purchased. I feel Fathers and all Father figures should be celebrated so I am happy to do the card honours, but I do draw the line at writing the soppy messages other than for my own lovely Dad. But it’s not all about the cards, cake is always the perfect way to tell someone you love and appreciate them. With that in mind, this Chocolate Beer Loaf Cake is a great one for the Dad in your life.

I made this cake for my Dad years ago, and it was delicious. But as is often the way, I forgot about it completely; until now. I tracked it down, however, and hooray, it’s still as good as it was then. I don’t know who wrote it originally, but rest assured, it’s mine now. This cake is so simple to make and right up my Dad’s street with the inclusion of beer and not too much sugar. The resulting loaf is dark, *eek* super moist and soft, in a good way. The Chocolate Beer Cake can be served as a pud, it’s crying out for thick cream, clotted even, and some berries. If you’re serving as a cake, cut into thick slices, as it can crumble, and I can personally recommend slathering with some chilled cream cheese. I don’t know what the beer brings to the table from a science point of view, but from a taste perspective, it makes this cake soft, dark and mysterious.

Who doesn’t love cake? No one I know. If I was a Father, I’d love someone to make me this Chocolate Beer Loaf Cake. And to let me go out with a group of dads on a pub crawl for the whole day, which is Clyde’s way of celebrating being a Father. Rest assured, we’ll keep his cake safe until he gets home *we won’t*.

Here it is, a boozy cake line up. You can’t taste the beer it just gives this loaf a lovely texture and flavour. I wanted to use one of Clyde’s nice craft beers but he thought it was a waste, so I pilfered a San Miguel, which was just fine. I used dark chocolate chips as it’s a dark cake but go with milk or white if that’s what you prefer.

Make a start by lining your 2lb loaf tin and pre heat your oven to 160 degrees fan assisted. Next, take a saucepan and weigh in the butter then pour on the beer.

Pop this onto the hob and heat over a low flame until the butter has melted. Remove from the heat and leave to one side for a moment.

In a large bowl weigh in the flour, cocoa, bicarb and caster sugar. Give it a little whisk to mix.

In a small jug whisk together the milk, egg and vanilla.

Now pour the eggy milk into the flour and cocoa and start to whisk.

Then pour on the butter beer business and whisk until smooth.

In a final flourish tip in the chocolate chips and give the mix a stir. Then pour into your lined loaf tin.

Level the batter then bake in your pre heated oven for around 40 minutes.

The cake is cooked when it’s firm to the touch and a skewer comes out clean when poked in the middle. And it’s smelling amazing, of course. If you’re serving as a pud, then leave to cool slightly before serving in thick slabs with cream and berries. If you’re going in for more of a cake situation, then leave to cool completely and serve spread with cream cheese for added amazingness.

Dark, but not bitter, dense but still crumbly, this is a brilliant cake. Tart it up with chocolate buttercream, cream cheese icing or just serve it with a lovely beer. For the lovely Father figure in your life.

I know Father’s Day can be an emotional time, so I’ll be sending lots of love to everyone this Sunday.

Lucy x

Chocolate Beer Loaf Cake Recipe

Makes a 2lb/1kg Loaf

You will just needs bowls for this recipe

125g butter

125ml beer, lager of some nature is best here

125g self raising flour

40g cocoa

1/2 teaspoon bicarbonate of soda

125g caster sugar

75ml milk

1 egg

1 teaspoon vanilla

75g chocolate chips, I used dark chocolate

Berries, cream or cream cheese to serve

Pre heat your oven to 160 degrees fan assisted and line a 2lb/1kg loaf tin.

Take a saucepan and measure in the butter and pour in the beer. Heat over a low heat until the butter has melted. Pop to one side for the moment.

In a larger bowl weigh in the flour, cocoa, bicarb and sugar. Whisk to mix. In a small jug whisk the milk, egg and vanilla. Pour this into the flour mixture and whisk, then pour in the beer and butter. Whisk until you have a smooth batter. Fold in the chocolate chips then scrape and pour into your lined loaf tin.

Place the tin into your pre heated oven for 40 minutes. The cake will be ready when it’s firm to the touch and a skewer comes out clean when poked in the middle.

If serving as a dessert, leave to cool slightly before serving in large slabs with some berries and cream. If serving as a cake, serve in thick slices, slathered in cream cheese if you like.

This cake keeps well for at least 4 days well wrapped in a tin.