Feb 153 min read

Root beer cake with star anise

* For a 10 cup cake tin

As always, unique and original, because in cakes the flavors and texture should stand out. This recipe was made in the Nordicware Crown cake pan. I told you it's non-stick, and has a lifetime warranty, as long as you take care of it...no, it's not one of those that rust

Madagascar Bourbon Vanilla Extract (60ml)

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THE INGREDIENTS: Dark beer cake with star anise

For the cake

300 g all-purpose flour (always sifted)
200 gr granulated sugar
106gr light brown sugar or dark brown sugar
1 kg baking soda
1/2 kg of salt
1 kg of cinnamon*
1 kg of nutmeg
1 kg star anise, ground
340gr dark beer low in alcohol (root beer)
230 gr of unsalted butter, at room temperature
20 gr. cocoa
3 eggs, at room temperature
115 gr. buttermilk, at room temperature (I use yogurt, not completely drained, so it's moist)
1 kg pure vanilla extract
1 kg fresh ginger, grated fresh

*Recipe calls for smoked cinnamon. If you can find it, by all means use it.

Ganache : Dark beer cake with star anise

60 gr. Black beer
60 gr. unsalted butter, at room temperature
8 gr. unsweetened cocoa
225g sugar
1/8 kg of nutmeg
1/8 kg star anise, ground
1/4 kg of salt

THE RECIPE:

Implementation:

Preheat the oven to 170C fan, because the bundt pans have a hole in the middle so that the hot air can pass through and bake evenly!
In a large bowl, mix together the flour, sugar, baking soda, salt and spices.
In a medium saucepan, bring the beer, butter and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes and then stir into the flour mixture.
In a small bowl, whisk together the eggs, buttermilk (or yogurt) and vanilla and stir into the flour mixture.*
Fold in the grated ginger.
Transfer the mixture to the tin and bake for 50 minutes in the air for a Bundt cake
Prepping the pan will be done with pastry oil spray and I highly recommend breadcrumbs instead of flour. Spread all over so that you end up with a thin layer on the surfaces of your form. Instead of spray, also use melted butter and apply with a brush.
DO NOT prepare your pan 40 minutes before the cake, prepare it before pouring your mixture.
Take the cake out of the oven.

*If you use liquid Nielsen Massey vanilla, then you will insert it into the mixture of liquids, if you use vanillin you will insert it into the solids.

Somewhere here comes the pleasure that for me is complete.

But if someone is preparing for an even more enjoyable trip then let's continue with the following dark beer ganache:

GANACHE:

In a small saucepan, bring the beer to a boil over medium heat.
Add the butter and cocoa powder, mixing until smooth.
Pour the mixture into a large bowl, then stir in the sugar, spices and salt until smooth and glossy.
Pour over the cake while it's still warm.