Ingredients

Method

• 400 g white sugar
• 185 g butter
• 2 free-range eggs
• 400 g white sugar
• 400 g cake flour
• 2 free-range eggs
• 1 t baking powder
• 400 g cake flour
• a pinch of salt
• 1 t baking powder
• 90 g cocoa powder
• a pinch of salt
• 340 ml beer of choice (I used Devil’s Peak Zero to Hero)
• 90 g cocoa powder
For the hot cross bun cream cheese icing:
• 340 ml beer of choice (I used Devil’s Peak Zero to Hero)
• 250 g cream cheese
• ½ cup cream
For the hot cross bun cream cheese icing:
• 250 g cream cheese
• 100 g icing sugar
• ½ cup cream
• 1 t mixed spice, plus extra for dusting
• 100 g icing sugar
• 1 t mixed spice, plus extra for dusting

Method

Ingredients

 

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1. Preheat the oven to 180ºC. Grease a 20 cm cake tin (or two) with non-stick cooking spray and line the bottom with baking paper.

2. In a large bowl, cream the butter and sugar until pale and smooth using an electric beater. Beat in the eggs in one by one until combined.
3. Sift the flour, baking powder, salt and cocoa powder into the butter mixture and fold through gently. Stir in the beer until combined.

4. Pour the cake batter into the prepared tin and bake for 35–40 minutes, or until a skewer comes out clean. Cool on a wire cooling rack until ready to use.

5. To make the icing, beat all the ingredients together until combined and smooth. Ice the cake and dust on a bit of mixed spice if you like.

Find more cake recipes here. 

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana