Dop­pel­bock Bundt Cake with Dop­pel­bock Ganache Recipe

This fudge-like cake re­ally lets the dop­pel­bock fla­vor shine through, es­pe­cially with the hint of or­ange zest in the ganache and the ice cream.

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Prepa­ra­tion time: 30 min­utes Bak­ing time: 40–45 min­utes

Serves: 12

Dop­pel­bock But­ter­milk Bundt Cake

1 cup unsweet­ened nat­u­ral co­coa pow­der

1 cup dop­pel­bock

2 sticks (1 cup) un­salted but­ter

½ cup packed brown sugar

2 cup flour

2 tsp bak­ing soda

½ tsp bak­ing pow­der

1 tsp salt

3 eggs

1 cup gran­u­lated sugar

¾ cup (14 fl oz /414 ml) but­ter­milk

Pre­heat oven to 350°F (177°C). Pre­pare a Bundt

cake pan by spray­ing it well with non­stick

spray. Set aside.

Com­bine the co­coa pow­der, dop­pel­bock,

but­ter, and brown sugar in a saucepan over

medium heat. Bring to a sim­mer stir­ring

con­stantly. Be care­ful not to let the mix­ture boil

over. When the but­ter is com­pletely melted,

re­move from the heat and set aside to cool

slightly.

Mix the flour, bak­ing soda, bak­ing pow­der, and salt to­gether in a bowl. In a sep­a­rate bowl, com­bine the eggs, gran­u­lated sugar, and but­ter­milk and mix on medium speed un­til well blended. Add the dry in­gre­di­ents to the egg and sugar mix­ture and mix un­til just com­bined. Add the slightly cooled dop­pel­bock mix­ture. Stir to­gether un­til com­bined and uni­form in color.

Pour the bat­ter into the pre­pared Bundt pan. Do not fill the pan more than two-thirds full. Bake un­til just set, 40–45 min­utes. Cool on a rack for 15 min­utes. Turn out onto a plate and top with the Dop­pel­bock Ganache.

Dop­pel­bock Ganache (The ic­ing on the cake!)

1 cup (8 fl oz/237 ml) heavy cream ½ cup (4 fl oz/118 ml) dop­pel­bock 10 oz (283 g) qual­ity bit­ter­sweet cho­co­late, pieces or chopped ½ tsp or­ange zest

While the cake bakes, make the ganache by heat­ing the cream, dop­pel­bock, and cho­co­late over medium heat to a sim­mer. Add the or­ange zest. Cook, stir­ring well to make sure the ganache is smooth and well-mixed, about 3 min­utes. Re­move from the heat and chill for at least an hour in the re­frig­er­a­tor be­fore us­ing.

Pour the ganache along the top of the cake, al­low­ing the ganache to drip down the sides of the cake. Al­low the cake to set for 30 min­utes in the re­frig­er­a­tor be­fore slic­ing and serv­ing with Dop­pel­bock Ice Cream.

Dop­pel­bock Ice Cream

Prepa­ra­tion time: 45 min­utes

Chill­ing time: 2 hours to overnight Serves: 6 1 cup (8 fl oz/237 ml) heavy cream ½ cup (4 fl oz/118 ml) dop­pel­bock 1 tsp or­ange zest 1 tsp pure vanilla ex­tract 4 egg yolks ½ cup sugar

Com­bine the heavy cream, dop­pel­bock, or­ange zest, and vanilla in a saucepan over medium heat and bring to a boil. Re­move from the heat.

In a sep­a­rate bowl, whisk to­gether the egg yolks and the sugar. Add a cou­ple of spoon­fuls of the warm cream mix­ture to the eggs and sugar and stir. You need to warm up the eggs with­out scram­bling them. Add another ¼ cup of cream mix­ture to the eggs and stir.

Stir the egg and cream mix­ture into the re­main­ing cream in the saucepan. Stir well. Re­turn the pan to the heat and bring the mix­ture to a boil. Cook, stir­ring con­stantly, for another minute and then re­move from the heat. Trans­fer the ice cream mix­ture to a cold bowl and chill for 20 min­utes in the re­frig­er­a­tor.

Pour the chilled mix­ture into an ice cream maker and process ac­cord­ing to the man­u­fac­turer’s in­struc­tions. Place the ice cream in an air­tight con­tainer and freeze for at least 2 hours. Serve with Dop­pel­bock But­ter­milk Bundt Cake.

Beer sug­ges­tions:

Paulaner Brauerei Sal­va­tor (Mu­nich, Ger­many), Brauerei Ay­ing Ayinger Cel­e­bra­tor (Ay­ing, Ger­many)

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