top of page

Cocoa-Bear Cake (AKA Dragon’s Milk Cake)

July 30, 2019

Prep Time:

15 Minutes

Cook Time:

50-55 Minutes


12 Slices of Cake


Vegetarian, Cakes & Pies & Icing

Baking Bread Composition_edited.jpg

About the Recipe

173 Battered: A Whipped and Sipped Mystery

Alene had gone off to college and forgotten all about Neal Dunn, until a summer day after her third year at Northwestern, when they had bumped into each other at a Wrigleyville bar. Neal bought her a beer and invited her to a Cubs game. That had been her first stout, and she thought it was so yummy she bought a six-pack and shared it with Ruthie, who went on to invent a stout cake. They changed “beer” to “bear” so as not to alarm the customers, and it worked.


For the Cake
  • 2 cups all-purpose flour

  • 1 cup packed dark brown sugar

  • ½ cup unsweetened cocoa powder

  • 2 tsp instant decaf or coffee powder

  • 2 tsp baking soda

  • ¼ tsp salt

  • ¼ cup extra virgin olive oil (EVOO)

  • 1 tsp pure vanilla extract

  • 1 1/4 cup Dragon’s Milk (room temp) or any dark beer

  • ½ cup semi-sweet chocolate chips

For the Icing
  • 1 can full fat coconut milk

  • ½ cup cocoa powder

  • ½ cup semi-sweet chocolate chips

  • ¼ cup dark brown sugar

  • 1 tsp pure vanilla extract

  • 1 tsp instant decaf or coffee powder

  • 1 tsp ground cinnamon

  • Pinch of salt


  1. Preheat oven to 350 degrees

  2. Grease and sugar an 8” springform

  3. Combine dry ingredients in food processor

  4. Add wet ingredients except beer, pulse a few times

  5. Add beer and mix enough to blend well

  6. Pour batter into greased and sugared prepared pan.

  7. Bake 50-55 minutes until cake springs under pressure

  8. Cool before removing from springform pan

  9. Drizzle with icing (recipe below)

  10. While the cake is in the oven, mix the icing ingredients in a blender until it’s completely smooth

bottom of page