Chocolate Beer Cake

Ingredients:

Glaze

• 1.5 cups granulated sugar
• 1/3 cup premium flour
• 0.5 tsp coarse salt
• 1.5 cups of milk
• 110 g unsalted butter, softened
• 2 tsp vanilla extract
• 2 chocolate covered toffee bars, 30g each, e.g. Heath, finely chopped (about 0.5 cup)

Cake

• 110g unsalted butter, melted and cooled slightly, plus extra for greasing the pan
• 3/4 cup alkalized cocoa powder, plus extra for dusting the pan
• 2 cups premium flour
• 2 cups light brown sugar
• 1/4 tbsp. malted milk powder
• 2 teaspoons of baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 x 0.33L bottles of statutory spirit, such as Guinness, at room temperature
• 1/4 cup granulated sugar

Preparation:

1. Glaze:
   
   In a medium saucepan, combine the sugar, flour, and salt, then add the milk. Place the saucepan over medium heat and bring to a boil, stirring constantly. Continue cooking, stirring constantly, for 3 minutes (the raw flour taste should dissipate). Remove the saucepan from the heat and transfer the icing base to a shallow bowl. Place a piece of plastic wrap directly on the surface of the icing base and refrigerate until completely cool, at least 2 hours.
2. Meanwhile, preheat the oven to 175°C. Grease a 22x32cm metal pan with butter. Line the bottom and sides with parchment paper, then grease the paper with butter and dust with cocoa powder.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. Cake:
   
   In a bowl, whisk together the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder, and salt. In another bowl, whisk together the butter, eggs, vanilla, and 2 cups of stout until smooth. Pour the liquid mixture into the flour mixture and knead into a batter. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, 40-45 minutes.
4. Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until the beer has reduced to 1/3 cup, 5-6 minutes. Remove from heat and stir in the granulated sugar until completely dissolved. Let the beer syrup cool.
5. Let the cake cool in the pan for 30 minutes, then invert it onto a wire rack and remove the parchment paper. Turn the cake upside down onto another wire rack. Using a toothpick or wooden skewer, poke a few holes all over the cake, then evenly pour the beer syrup over it. Let the cake cool completely, then transfer it to a serving platter or board.
6. Remove the frosting from the refrigerator and let it sit for 20 minutes to come to room temperature. Using a mixer on medium speed, beat the butter for the frosting until light and fluffy, about 3 minutes. Add one-third of the frosting and beat until smooth. Add half of the remaining frosting and beat until smooth, then add the remaining frosting and vanilla and beat until light and fluffy, about 3 minutes.
7. Spread the icing over the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle with crushed chocolate bars and refrigerate until the icing sets, at least 30 minutes or overnight.