Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
- Yield: 10 to 12 servings
- Total: 15 minutes to prep, 1 hour to bake, plus cooling
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour, plus more for pan
- ¾ cup unsweetened cocoa powder (not Dutch process)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup Blue Moon Belgian White Ale
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla extract
- Zest of 1 large orange
- ½ cup Blue Moon Belgian White Ale
- ½ cup heavy cream
- 3 ounces orange-flavored dark chocolate, roughly chopped
- Heat oven to 350F. Grease and flour a Bundt pan. Set aside.
- Make cake: In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Add remaining ingredients and beat on medium-low speed until incorporated. Pour batter into prepared Bundt pan and bake until a toothpick inserted in cake comes out clean, 1 hour. Transfer to a wire rack and let cool 10 minutes.
- While cake is baking, prepare drizzle. In a saucepan, heat beer and cream over low heat. Add chocolate and whisk until completely melted. Turn off heat and set aside.
- After cake has cooled 10 minutes, poke lots of holes all around cake (a clean instant-read metal thermometer makes good-sized holes that aren’t too big. If you don’t have one, use a skewer instead. Just make sure not to poke all the way through). Ladle chocolate drizzle over the holes in cake until it has all soaked through. Let cake sit in pan another 20-30 minutes. To remove cake from pan, place a large flat cake plate over top, invert cake and carefully remove pan. Store cake covered at room temperature.