This cake combines the rich flavors of chocolate, Doppelbock beer, and coffee, making it a delightful treat for those who enjoy a coffee-infused dessert. Enjoy!

Ingredients:

For the Cake:

• 1 cup l’Apothicaire Doppelbock beer
• 1 cup unsalted butter at room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 cup brewed coffee (strong and hot)
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon pure vanilla extract

For the Coffee Glaze:

• 1/4 cup brewed coffee (strong and hot)
• 1 1/2 cups powdered sugar

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. In a separate bowl, whisk together the flour, baking soda, cocoa, and salt.
3. In another bowl, beat the eggs, sour cream, sugar, butter, beer, coffee, and vanilla extract until well combined.
4. Pour the mixture into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

For the Coffee Glaze:

1. In a bowl, combine the brewed coffee and powdered sugar. Stir until the glaze is smooth and has a drizzling consistency. You can adjust the amount of powdered sugar or coffee to achieve the desired consistency.
2. Drizzle the coffee glaze over the cooled cake.