Chelsea Market, NYC

A former Nabisco plant, with a natural spring (the waterfall), the great hallway & the best Italian market I have ever visited. It is located in the heart of the meat packing district and the Highline....more on the Highline later........

The Cake..........

Belgian Lambic Framboise Beer Cake

1 cup Belgian Lambic Framboise Beer
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
1 cup sour cream or more it will only add moisture
6 ounces good white chocolate chips
3 tablespoons heavy cream

• Preheat oven to 350°F.
• Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bunt pans with melted butter–you cannot be too careful!).
• Bring 1 cup beer and 1 cup butter to simmer in heavy large saucepan over medium heat.
• Add cocoa powder and whisk until mixture is smooth.
• Cool slightly.
• Using electric mixer, beat eggs and sour cream in another large bowl to blend.
• Add beer-chocolate mixture to egg mixture and beat to combine.
• Sift flour, sugar, baking soda, and 3/4 teaspoon salt in to the chocolate mixture.
• Beat on medium to blend.
• Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 35 minutes.
• Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
• Ganache: melt the chocolate and heavy cream, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Allow to cool to form ribbons.
• Drizzle over the top of cooled cake.
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• Note: I have tried, pumpkin ale for a spice flavor, coffee, crème brûlée, blueberry and bourbon vanilla. All work but I like the Framboise best. But the black currant is a close second