Cooking with TRÖEGS
 by Dan Gerstner (Tröegs Microbiologist) & Rachel Kuhr

 

Mad Elf in the Black Forest Cake
 Cake:
1-12 ounce bottles of Tröeg's Mad Elf Holiday Ale
4 ounces unsweetened Baker's chocolate
1 3/4 cup flour
1/2 cup cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
3 eggs

Filling:
1/4 cup Kirsh or cherry flavored brandy
1/2 cup cherry preserves (not jam or jelly)

Icing:
1 cup (8 ounces) Bittersweet chocolate
2 Tablespoons butter
1 Tablespoon milk
1 Tablespoon corn syrup

 

  1. 1. Preheat oven to 350 degrees and space racks in oven evenly.
  2. Use the following instructions to prepare 2 9-inch cake pans. Trace the pans onto baking parchment, then cut out the parchment circles.
  3. Grease the pans, put the parchment into the bottom of the pans, and grease the parchment.
  4. Pour The Mad Elf into a saucepan, and bring JUST to a boil. When it gets foamy and bubbles appear around the edges of the pan, take it off the heat and set aside.
  5. Chop the Baker's chocolate into small pieces and melt over low heat, stirring constantly. Set aside.
  6. Sift together flour, cocoa, baking powder, baking soda, and salt, and set aside.
  7. In a deep bowl, beat the butter and sugar on medium speed until well blended.
  8. Mix in the melted chocolate and vanilla, mixing well.
  9. Add the eggs, one at a time, mixing well after each addition.
  10. Add the flour mixture and heated Mad Elf, alternating ingredients and mixing well after each addition.
  11. Pour the mixture into the prepared cake pans. Bake 35 minutes. When completely baked the cake should spring back to the touch and an inserted toothpick stuck will come out clean.
  12. Completely cool the cake on racks. Remove from pans and peel off the parchment.
  13. Place strips of waxed paper about 3 inches wide under the edges of the bottom cake layer on the plate.
  14. Using a pastry brush, brush a layer of Kirsh on the sides of the bottom cake layer. Spoon the cherry preserves on top of the bottom layer, spreading it to the edges. Then, place the top layer onto the bottom layer, and brush the remaining Kirsh over the top layer.
  15. Meanwhile, prepare the icing. Chop the bittersweet chocolate into small pieces. Place into a heavy saucepan or a double boiler. Add the butter. Melt over low heat, stirring constantly, until completely melted.\
  16. Stir in the milk and corn syrup until smooth.
  17. Pour the icing over the middle of the cake, letting it drip down the sides. Place the cake into the refrigerator until the icing has "set." Pull out the waxed paper strips before serving.

Serve with a glass of milk.


 

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