Preheat the oven to 180°C. Grease and flour a 22-24 cm round cake pan.
In a bowl sift flour, cocoa, baking powder, baking soda, and salt; mix and set aside.
In another bowl, beat the eggs with the sugar until you obtain a light and foamy mixture.
Add the melted butter and vanilla extract to the egg mixture and mix.
Alternate adding the dry ingredients and the dark beer (start and finish with the dry ingredients), mixing briefly to avoid developing gluten. Also incorporate the milk and spices.
Pour the batter into the pan and bake in the oven for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack before frosting.
For the frosting: beat the cream cheese with the softened butter, add the sifted powdered sugar and mix until you achieve a smooth cream. Add food coloring if desired.
Spread the frosting on the cooled cake and decorate with Halloween-themed decorations (sugar feet, bats, etc.).
22-24 cm Cake Pan
Bowls
Whisk (manual or electric)
Sifter
Cooling Rack
Store at room temperature, covered, for 2-3 days or in the refrigerator for up to 5 days.
For a more intense version, use extra cocoa and a flavored stout beer. The alcoholic beer loses most of its alcohol during baking, but for a non-alcoholic version, choose a dark non-alcoholic beer.
Italy, Toscana
| Energy (kcal) | 303.49 |
| Carbohydrates (g) | 35.25 |
| of which Sugars (g) | 22.48 |
| Fat (g) | 15.2 |
| of which Saturates (g) | 6.04 |
| Protein (g) | 5.92 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.19 |
