The Snake Bite
The Snake Bite came to me via my longtime friend Doug Fisher, an incredible chef of OysterHouse Brewing Company fame in Asheville, NC with a talent for creating myriad mouth-watering edibles, imparting to the taste buds the enthusiasm of Pooh Bear with a dripping paw full of honey! Doug found this densley luscious recipe and formulated a few changes to make it his own. The cake was inspired by the oh-so-tasty cocktail concoction of lager and cider known as a "snakebite." Be forewarned; you will want more than one piece! The pear cider-cream cheese frosting smoothly complements the dark, rich, chocolate stout cake
Makes one 9-inch cake
For the cake
- 1cup all-purpose flour
- 1cup granulated sugar
- 1/2cup good cocoa powder
- 1teaspoon baking soda
- 1/2teaspoon kosher salt
- 1large egg, at room temperature
- 1/2cup sour cream, at room temperature
- 1/2cup (1 stick) unsalted butter, melted and cooled
- 3/4cup Samuel Smith Organic Chocolate Stout, at room temperature
For the frosting
- 1/2cup (1 stick) unsalted butter, at room temperature
- 8ounces cream cheese, at room temperature
- 1 1/2cups powdered sugar, sifted
- 1/4cup Bold Rock Pear Cider
- Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.
- Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Samuel Smith Organic Chocolate Stout. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the Bold Rock Pear Cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.
- When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges. Enjoy with a glass of pear cider!