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Although I’ve been making this decadent gluten free chocolate beer cake for several years now, making it for fellow celiac Elisabeth Hasselbeck’s birthday was a real treat!
To transform it into a special birthday cake, I doubled the recipe and made 3 layers, the remainder of the batter going toward extra cupcakes which I left at FOX and Friends for the other anchors and crew. I always make this cake with Green’s Dubbel Dark Ale and it always receives wows (today’s was no exception!). Click here to watch the video of the cake surprise on Fox and Friends!
The dark chocolate undertones really highlight the cocoa here without weighing the cake down. It’s hard to describe how light, airy, fluffy, and softly chocolate this cake actually is. It’s anything but over-the-top sweet – in other words you can eat a whole slice without passing out from sugar! It’s the kind of recipe you will want to print and hold onto, to make again and again!
The frosting on this cake tops it like the rich head of the beer used to make it! Don’t be daunted if you’re dairy-free – it’s just as delicious made dairy-free, even with the cream cheese frosting!
People ask all the time though if they can use another gluten-free beer they have on hand instead. Like anything else in gluten-free baking, why not try it and see how it turns out? With chocolate in the cake and yummy frosting on top, it’s bound to still be tasty! One reader even shared that she used diet Coke in place of the beer in this recipe with great results!
If you really want to try the real deal though, ask your favorite local store to carry Green’s beers for you!Print
(*Note- you will need a large saucepan for this recipe, not a mixer and mixing bowl!)
Preheat oven to 350 F (static) or 325°F (convection).
Prepare a 9-inch springform tube or bundt pan or two 8-inch rounds by buttering and dusting lightly with gfJules™ All Purpose Gluten Free Flour.
In a small bowl, whisk the sour cream with the eggs and vanilla.
Measure out 1 cup of beer and let the head settle to be sure your measurement is correct. Pour the beer into a large saucepan (you can drink the rest!). Add the butter and heat just until melted over medium heat. Whisk in the cocoa powder and the sugar until smooth.
Add the egg mixture into saucepan mixture and whisk. Add the flour and baking soda until mixed.
Pour into the prepared pan and bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out fairly clean.
Let the cake cool in the pan on a cooling rack for 15 minutes, then invert to remove from pan onto a cake plate.