Beer cake with soft buttercream

For this cake, beer is used, which is made from roasted barley and has a burnt flavor. The cream is prepared from butter cream, butter and powdered sugar.

Ingredients

• Beer with burnt aroma - 250 g
• White sugar - 400 g
• Cocoa powder - 100 g
• Butter unsalted - 250 g
• Large eggs - 2 pcs.
• Buttermilk or sour milk - 100 g
• Vanilla extract - 1 tsp
• Flour - 250 g
• Soda - 2 tsp
• Salt - 1 tsp
• For cream:
• Unsalted butter at room temperature - 130 g
• Softened cream cheese - 180 g
• Vanilla extract - 1 tsp
• Powdered sugar - 500 g
• Cocoa powder for dusting

Directions

1. Turn on the oven to preheat to 180 degrees. Line a 20cm springform pan with parchment paper and set aside.
2. Pour beer into a saucepan, add sugar, cocoa and butter, put on low heat and melt the butter. Remove the pan from the stove, let the beer mass cool slightly.
3. In a large bowl, beat eggs with buttermilk (sour milk) and vanilla extract. Introduce the beer mixture into this mass, mix well at a slow mixer speed.
4. In a separate bowl, mix flour, soda and salt, add this mixture to the beer mass, mix well until smooth.
5. Pour the dough into the prepared form and place in a preheated oven, bake the product for about 45 minutes, until a clean wooden stick. Remove the finished cake from the oven and let stand at room temperature for 10 minutes, and then release from the mold, allow to cool completely.
6. Meanwhile, prepare the cream. In a bowl, beat softened butter until fluffy, add cream cheese, mix gently, then add vanilla extract and powdered sugar, mix. Lubricate the cooled cake generously with cream and sprinkle with cocoa powder.