Redbridge Chocolate Cake


Woohoo! A cake made with beer! I’m not a big fan of beer, but Brian is. I’m the chocolate cake fan. This cake looked quite toothsome and I really wanted to see if the beer gave it a unique taste. I came across it on The Village Green. Thanks Celia for sharing this recipe. This is the third of Nigella’s recipe I have tried and I have been happy with 2/3 of them. Not bad at all.

There aren’t many gluten-free beers currently available, especially darker ones, as Guiness is. Redbridge is all I’ve ever been able to find. If you are lucky enough to live somewhere that makes darker gluten-free beers or you feel like ordering some, then I’d use that over Redbridge, which is a lighter beer. Thusly, the finished cake will not likely have the same quality as the Guiness cake, but it is fun to make a different sort of chocolate cake. If you’d rather not use any beer or alcohol, you could certainly substitute water, coffee, or even root beer.

This cake is extremely dark and moist, as the original is claimed to be, which is good. I love the dark contrast of the cake with the icing. The resemblance of the finished cake to a foaming pint is lovely. This is the crumbliest cake I’ve made in a while, so if crumbs bother you you could add some xanthan gum, 1/2 teaspoon to 1 teaspoon. It’s really nice that you can make the whole thing in one pot, well except the icing, but who needs that, right ;) ? There is a sort of taste of grains in this cake, coming from the beer, that is different from other chocolate cakes. Mostly it reminds me of a devil’s food cake. It is rich and chocolatey and definitely does not taste of beer, if you’re worried about that. All the alcohol will cook out of the cake when it is baked. Enjoy!


Redbridge Chocolate Cake

250 ml (1 cup) Redbridge beer (this is not a whole bottle, so swig the rest or hand off to someone to do so ;) )

250g butter (1 cup)

75g (rounded 1/2 cup) cocoa

400g (2 cups) caster sugar

140 ml (about 1/2 cup + 1 tablespoon) sour cream

2 eggs

1 tablespoon vanilla extract

275g (2 1/4 cups) gluten-free flour blend (I used white sorghum flour, tapioca flour, and arrowroot starch)

2 1/2 teaspoons bicarbonate of soda


300g (10 oz) cream cheese (you could even use 2/3rds of this and be fine)

150g (1 cup) icing sugar

125 ml (1/2 cup) cream (you could cut this in half if you wanted)

Preheat oven to 180C (350F). Grease and line a 23 cm (9 inch) springform tin or two 23 cm (9 inch) round cake tins.

Add Redbridge to a large saucepan. Slice up the butter and add to the beer. Slicing it up will allow it to melt much more quickly. After the butter is melted, remove the saucepan from the heat. Add the cocoa and sugar, beat until well combined. Add the sour cream, eggs, and vanilla, and beat well together. Last, beat in the gluten-free flour blend, bicarbonate of soda, and xanthan gum if you choose to use any. Cake batter will be extremely thin and runny.

Pour the batter into the prepared tin or tins. Bake for 25-35 minutes for two tins or 45 minutes to an hour for one or until a skewer inserted comes out clean. Cool completely before removing from the tin(s). If you have two cakes, it’s your choice, put one on top of the other or serve each separately with half the icing.

Beat the cream cheese and icing sugar together. Add cream and beat until smooth and spreadable. Plop the icing on top of the cooled cake and spread it around until it looks like the frothy top of a pint of beer. Enjoy!

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