Kona Brewing's Koko Brown Ale Chocolate Cake
Kona Brewing Company's Koko Brown Ale Chocolate Cake integrates the deep, nutty, toffee essence and toasted coconut notes that will take you straight to the beaches of paradise.
Recipe developed by Leilani
- 2 cups Kona Brewing Company Koko Brown Ale
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 4 cups Unbleached All-Purpose Flour
- 3 cups sugar
- 1 cup light brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1/2 cup coconut cream
- 1/4 sour cream
- 1 pound bittersweet or semisweet chocolate, chopped
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees, grease and flour Three (3) 8" cake pans and line with parchment paper. Add ale and butter in pan and heat until butter melts. Turn off heat and add cocoa powder. Whisk mixture until smooth and set aside to cool.
In a separate bowl, whisk dry ingredients together: flour, sugar, baking powder, salt. Set aside.
In a large mixing bow, beat eggs, coconut cream and sour cream. Mix in the butter-ale-cocoa mixture (be sure that it is room temperature and not warm or hot). Mix well. Slowly add flour mixture with electric mixer at low speed,
gradually adding flour mixture. Be sure to scrape sides and bottom and continue mixing for 1 minute. Pour batter evenly into baking pans and bake for 45-50 minutes or until toothpick inserted in center of cake comes out clean.
Remove and cool on racks for 10 minutes before turning cakes out of pan.
Add chopped chocolate pieces to glass or ceramic bowl. Heat cream in pot and pour into bowl of chocolate pieces.
Stir until smooth. Add vanilla and allow to set in refrigerator for at least 2 hours or until set, stirring occassionally.
Trim one cake layer to have a flat top, if necessary (otherwise the layer will crack when you place it upside down on your cake plate).
Line the edges of a serving plate with parchment or waxed paper to keep it clean, and then place the layer upside down on top. Spread 2/3 cup of the icing over just the top of the layer.
Top with another cake layer, top side down, and repeat the process. If you baked three layers, add that one also.
Use the remaining frosting to cover the top and sides of the cake. Remove the parchment or waxed paper. Garnish or decorate the cake (optional).