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Author Notes: This cake was inspired by the oh-so-tasty concoction of lager and cider known as a 'snake bite.' For the cake, I've replaced the lager with a stout, and have opted for fermented pear cider in place of the more traditional apple. The ever-so-slightly effervescent pear cider cream cheese frosting swoons contentedly upon a truly dark, rich, and delicious chocolate stout cake. I think you'll like it. —arielleclementine
Food52 Review: The Snake Bite is a heady chocolate stout cake with a sprightly cream cheese frosting that's been laced with hard pear cider. We have only two things to say: 1) arielleclementine is a genius. 2) Where has this cake been all our lives? —The Editors
Makes one nine-inch cake
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup good cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup (1 stick) butter, melted and cooled
- 3/4 cup Guinness Extra Stout, at room temperature
For the Frosting
- 1 stick unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup fermented pear cider (I like Ace's)
- 1 dried pear slice, for garnish
- Preheat the oven to 350 degrees. Butter and flour a nine-inch round cake pan.
- Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk together the eggs and sour cream. Then whisk in melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar and mix until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready to frost.
- When the cake is cool, transfer it to a platter. Spread the icing on top of the cake, taking care to push it all the way to the edges. Garnish with a slice of dried pear and enjoy with a glass of pear cider!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Chocolate Cake
It's a little Spanish, a little Italian, and a lot wonderful
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