Reviewed: Jul. 1, 2011

This was just ok. It nearly overflowed the pan and the flavors of cake and beer, delish as they both are, just don't go together for me. The beer did make it very light and fluffy, though.

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Reviewer:

AmandaAnn

Reviewed: Jun. 23, 2010

Loved it! Next time I'd double the amount of cherries though .

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Reviewer:

Cashews

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

Reviewed: May 16, 2010

A surprisingly mature chocolate cake. It was very popular when I served it to guests. :) I did tweak the recipe a little bit. I replaced cherries with a frozen assortment of berries, and also added dark chocolate chunks into the cake. I found the 2 squares of chocolate too little for my taste, and added another two. I also used three cups of confectioner's sugar instead of four, and found the frosting perfect. All in all, a great recipe. Would definitely use again--and experiment with various other kinds of beers.

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Reviewer:

irides

Reviewed: Aug. 26, 2009

I used milk chocolate, regular milk, and black cherries, and omitted the walnuts (Because that's what I had on hand). I also made them into cupcakes. The tops were a little over-done even at 45 minutes, so I would suggest checking them at 30-40 minutes. The flavors of the beer and cherry juice mixed very well, and the rest of the cake was moist and delicious!

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Reviewer:

Cynthiana

Cooking Level: Beginning

Home Town: Rinard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 7, 2009

I used Sam Adams-Cherry Wheat beer since the recipe called for cherries, and it came out deliciously moist! I also used a cream cheese icing instead of the icing pvodied that worked wonderfully.

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Reviewer:

MamaClaire

Reviewed: Jul. 21, 2009

Totally delicious and not too sweet! What kind of beer you use makes a difference here (guiness is prob the best choice) - I used a belgian-style white beer because it was what i had on hand, and it ended up with a lingering alcohol taste (not in a good way). So instead of fighting it, I went with it! Just before icing, I brushed on about 1/4c of SoCo and a bit of homemade apricot liqueur. It was DELICIOUS! I'm sure any liquer would work... Grand Marnier, perhaps? Substituted a Cream cheese icing also - Cream together 1 pkg Neufchatel or Cream Cheese & 1/2 stick butter, then mix in 1 to 1.5 cups confectioner's sugar (depending on your sweet tooth) and 1/2 tsp vanilla extract. This was a big birthday hit :-)

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Reviewer:

~*Jules*~

Reviewed: Mar. 19, 2009

This is a WINNER! It is absolutely delicious! Thank you so much for sharing this recipe.

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Reviewer:

PandC

Cooking Level: Intermediate

Reviewed: Aug. 31, 2008

FANTASTIC Its a great "grown up" chokolate cake. Not to sweet. I could not get any cherrys so I bought jared cherrys, I dont think it made it any worse ! Will make again.!

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Reviewer:

Helga Palsdottir

Cooking Level: Intermediate

Home Town: Reykjavík, Höfuðborgarsvæði, Iceland

Reviewed: Aug. 21, 2008

The ingredients alone seem a bit suspect... even as you are making the batter!! How they marry to compliment one another in the end result is absolutely wonderful!!! Not too sweet, very moist and great with or without the frosting. I didn't have cherry juice so I used raspberry syrup mixed with water and eleminated the actual cherries altogether..... I'd doubled the recipe and everyone truly enjoyed it. Three have asked for the recipe and I've been asked to bake another for a birthday just three days after I'd baked the first one!!

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