This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.
I loved this cake. Very rich in flavor and not to sweet! Next time I am going to make very large muffins with this recipe.
Read More I loved this cake. Very rich in flavor and not to sweet! Next time I am going to make very large muffins with this recipe.
I decreased the sugar by 1/4 cup and the butter by 1/2 stick. It still came out beautifully intact and delicious. I didn't have the flat bundt cake mold but improvised with the regular mold only sprayed it well before adding the batter. It didn't stick at all!!
EDITED: My family loved this cake the first time, but I found it a bit too dry. The second time I made it I added 1/4 cup of vegetable oil. It was perfect and moist!
The cake is amazing. Note, be sure the beer is room temperature or it will make the butter hard. The whipped cream did not have much taste. I think next time we will add a little flavor. Also, we did not add walnuts, we decided next time, we will add walnuts.
