Straffe Hendrick Chocolate Cake
- 1 1/2 cups butter, plus more for greasing
- 1 1/2 cups Straffe Hendrik beer, plus more for brushing
- 1 cup cocoa powder
- 3 cups all-purpose flour
- 3 cups sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 2/3 cup creme fraiche
- Chocolate ganache, for spreading
- Roasted chestnuts, salted caramel and beer-poached pears, for garnish
In a large bowl, combine the flour, sugar, baking powder and salt.
In another bowl, beat the eggs and creme fraiche. Add the beer mixture to the egg mixture and mix. Then add dry ingredients into the wet ingredients and mix. Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 45 minutes.
Cool the cakes to room temperature.
Brush the top of the cakes with beer. Spread the ganache on one of the cakes, and place the second cake on top. Then top the second cake with ganache. Slice the cake and serve each piece with roasted chestnuts, salted caramel and some beer-poached pears.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.