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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


Dark Beer Cake Recipe, Cake Recipes
 



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


Dark Beer Cake Recipe, Cake Recipes
Dark beer cake with star anise

THE RECIPE:


Implementation:

  1. 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!

  2. In a large bowl, mix together the flour, sugar, baking soda, salt and spices.

  3. 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.

  4. In a small bowl, whisk together the eggs, buttermilk (or yogurt) and vanilla and stir into the flour mixture.*

  5. Fold in the grated ginger.

  6. Transfer the mixture to the tin and bake for 50 minutes in the air for a Bundt cake

  7. 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.

  8. DO NOT prepare your pan 40 minutes before the cake, prepare it before pouring your mixture.

  9. 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.



Dark Beer Cake Recipe, Cake Recipes

You know the sequel, we enjoy the magic.


For the recipe we used the Crown form , below you will find a link to buy it.


I wish you success!



*source kingarthur

If you can't find it, press the "back in stock request" button to be informed about availability.



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