Cocoa cake with black beer and orange cream

Ingredients

Corpus

250 ml	dark beer (stout)
200 g	butter
80 g	Carla cocoa powder
300 g	sugar
2	eggs
1 pack	vanilla sugar
180 g	sour cream
300 g	plain flour
2 teaspoons	baking soda
	Pinch of salt

Cream

	mascarpone
	cottage cheese
	sugar
	juice and peel of one orange
	dark coating

Procedure

First, preheat the oven to 180 °C and line the bottom of the cake bowl and sides with baking paper.

Melt the butter together with the beer in the pot, stir until the butter melts, add the sugar (including the vanilla one) and put it off the plate. Sift flour, cocoa and baking soda into the bowl, add pinch of salt. In another large bowl, whisk the eggs with sour cream, slowly add the mixture with butter and beer until we have a liquid mixture. Gradually add the flour mixture until we mix everything, so we have a thinner dough. We can help ourselves with a hand-held robot. Pour the dough into the prepared mold and bake for about 45-50 minutes to see if the cake is baked using a wooden skewer.

While the cake is being baked, we will make a cream. Mix mascarpone with cottage cheese, sugar, orange juice and half an orange peel.

After baking, we pull the cake out and let it cool. After cooling, divide it into two floors. Put the prepared cream on one floor of cake. Finally, melt the chocolate Carla icing in boiling water and pour the whole cake over the icing.

TIP: Decorate orange slices, which we can previously soak in quality rum for aromatic taste.