Chocolate Briefcase Cake
Recipe by Emily Schuermann / Photos by Rachel Waters
Serves 20
INGREDIENTS (CAKE)
1½ cups (3 sticks) salted butter
1½ cups brown ale
⅓ cup cocoa powder (sifted)
3 cups sugar
¾ cup sour cream
3 cups all-purpose flour
1½ teaspoons fine sea salt
1½ teaspoons baking soda
3 eggs, beaten
2 teaspoons vanilla extract
INGREDIENTS (ICING)
½ cup milk*
¾ cup butter
½ cup cocoa powder (sifted)
6 cups powdered sugar
2 tablespoons corn syrup
1½ teaspoons vanilla extract
Originally named after the type of chocolate brown ale I substituted for water, this cake has a subtle malty, yeasty flavor that transformed “our grandma’s well-loved chocolate sheet cake recipe” into a cult favorite.
METHOD
Preheat the oven to 350°F and prepare a greased and parchment-lined 17“ x 11” x 2” baking pan.
In a large saucepan over medium heat, bring the butter, brown ale, and cocoa powder to a simmer. Stir to remove any lumps and continue simmering until the butter is completely melted. Remove from the heat and stir in the sugar and sour cream.
Meanwhile, whisk together the flour, salt, and baking soda in a large mixing bowl. Then pour the warm liquid mixture over the flour mixture, stirring to combine. While briskly stirring, add in the beaten eggs and vanilla.
Pour the cake batter into the prepared baking pan and bake on the center rack of the oven for 25-28 minutes or until an instant read thermometer registers 200°F when inserted into the center of the cake. Once baking is complete, allow the cake to cool completely before icing.
To prepare the icing, in a medium saucepan, warm the milk, butter, and cocoa powder over medium heat until the butter is melted, stirring regularly.
Then, remove the liquid from the heat, add in the powdered sugar, salt, vanilla, and corn syrup. Using a hand mixer, beat the mixture at a medium-high speed until it reaches a smooth consistency. Pour the icing over the cooled cake and spread to cover evenly.
*Note: Add additional milk or powdered sugar to reach desired consistency.
