Thanks to a bottle of Blue Moon beer, this cake has a super moist texture and zesty flavors of orange and chocolate.
- Yield: 10 to 12 servings
- Total: 15 minutes of preparation, 1 hour of cooking and cooling
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour, plus more for the pan
- ¾ cup unsweetened cocoa powder (non-Dutch process)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon of salt
- 1 cup Blue Moon Belgian white beer
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- Zest of 1 large orange
For the drizzle
- ½ cup of Blue Moon Belgian white beer
- ½ cup heavy cream
- 3 ounces orange flavored dark chocolate, coarsely chopped
- Heat the oven to 350F. Grease and flour a Bundt pan. Put aside.
- Make a Cake: In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Add the remaining ingredients and beat on medium-low speed until incorporated. Pour the batter into the prepared Bundt pan and bake until a toothpick inserted into the cake comes out clean, 1 hour. Transfer to a wire rack and let cool for 10 minutes.
- While the cake is baking, prepare a fillet. In a saucepan, heat the beer and cream over low heat. Add chocolate and whisk until completely melted. Turn off the heat and set aside.
- After the cake has cooled for 10 minutes, poke plenty of holes all around the cake (a clean metal instant-read thermometer makes good-sized holes that aren’t too large. If you don’t have one, use a skewer instead, just be sure not to poke all the way through). Drizzle chocolate over holes in cake until completely soaked. Let the cake rest in the pan for another 20 to 30 minutes. To remove the cake from the pan, place a large flat cake plate on top, invert the cake and carefully remove the pan. Store covered cake at room temperature.