The Snake Bite Cake
This cake was inspired by the oh-so-tasty cocktail concoction of lager and cider known as a "snakebite". For the cake, I've replaced the lager with a stout, and have opted for fermented pear cider in place of the more traditional apple. The slightly effervescent pear cider-cream cheese frosting swoons contentedly upon a truly dark, rich, and delicious chocolate stout cake. I think you'll like it.
This cake was inspired by the oh-so-tasty cocktail concoction of lager and cider known as a "snakebite". For the cake, I've replaced the lager with a stout, and have opted for fermented pear cider in place of the more traditional apple. The slightly effervescent pear cider-cream cheese frosting swoons contentedly upon a truly dark, rich, and delicious chocolate stout cake. I think you'll like it.
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup good cocoa powder
- 1 large egg at room temperature
- 1/2 cup sour cream at room temperature
- 1/2 cup (1 stick) unsalted butter melted and cooled
- 3/4 cup guinness extra stout at room temperature
- 1/2 cup (1 stick) unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 1/2 cups powdered sugar sifted
- 1/4 cup fermented pear cider (i like ace's)
- 1 dried pear slice for garnish (optional)
- Carbohydrate 17.347183877767 g
- Cholesterol 173.14036707991 mg
- Fat 55.077229315648 g
- Fiber 0.37500000710056 g
- Protein 4.6731681975733 g
- Saturated Fat 33.8326677861619 g
- Serving Size 1 1 Serving (129g)
- Sodium 499.592561698029 mg
- Sugar 16.9721838706665 g
- Trans Fat 4.73032682337499 g
- Calories 574 calories
Step-by-step
- Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.
- Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.
- When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges. Garnish with a slice of dried pear, if you wish, and enjoy with a glass of pear cider!
Deep mahogany crumb meets a tangy, effervescent pear cider cream cheese topping in this distinct chocolate stout cake. Success here hinges entirely on temperature control during the mixing phase. Combining chilled dairy with warm fats will cause the melted butter to resolidify into tiny, unwanted pebbles rather than emulsifying smoothly into the wet base. Ensure the egg, sour cream, and Guinness rest at standard room temperature—approximately 68 to 72 degrees Fahrenheit—before combining them with the melted unsalted butter. Whisking these wet components thoroughly before folding in the dry ingredients creates the uniform suspension needed for a tender crumb. When transitioning to the frosting, beat the softened cream cheese and butter on medium speed for precisely two minutes to build an aerated structure capable of holding the liquid cider without breaking. Sift the powdered sugar prior to mixing to eliminate lumps that standard paddle attachments struggle to dissolve. If the frosting appears too fluid after adding the fermented pear cider, chill the bowl in the refrigerator for fifteen minutes to firm the dairy fats before spreading. Swapping the dried pear garnish for fresh, thinly sliced Bosc pears changes the presentation entirely, though fresh fruit releases moisture upon contact with the frosting and should be placed on individual slices just prior to serving rather than across the whole cake in advance.
