Chocolate Corona Pound Cake by Jo Elizabeth Pinto #Jo’sKitchen #TastyTuesday #Tips

Chocolate Corona Pound Cake by Jo Elizabeth Pinto #Jo’sKitchen #TastyTuesday #Tips


First of all, this recipe has nothing to do with the virus that has caused humankind so much suffering over the past few years. Corona was one of my favorite beers long before it ever became a worldwide scourge, thank you very much.

Be that as it may, I’ve never thought of Corona as an ingredient that belongs in chocolate cake. The drink usually brings barbecues, baseball games, and long summer evenings of outdoor music to my mind. I’ve enjoyed beer batter on fried fish and shrimp, and beer-battered mushrooms and onion rings are some of my favorite guilty pleasures. My mom even baked beer bread a few times when I was a kid, and although it wasn’t my favorite food, I didn’t dislike it much. But chocolate cake made with a cup of brew? The prospect sounded iffy at best a few weeks ago when a friend mentioned the dessert she had served to her family.

Still, I enjoy experimenting in the kitchen. I’d brought home an extra bottle of Corona from a house party on a whim last weekend, so why not whip up a new recipe? How bad could a chocolate cake be, and what if it turned out delicious?

I wasn’t disappointed. The beer gave the cake a unique, elegant flavor. Since the chocolate was sweet and the beer wasn’t as strong as a dark brew like Guinness, its presence was more subtle than bold. I didn’t frost the cake because I’m not fond of overly sugary desserts. To me, no icing was necessary.

Chocolate Corona Pound Cake

1-3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 cup brown sugar, packed
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla extract
3 eggs
2/3 cup sour cream
1 cup Corona
1 cup (6 ounces dark chocolate chips
1 cup finely chopped walnuts or pecans, toasted

1. Preheat your oven to 325 degrees. Grease two 9 by 5 inch loaf pans.

2. In a medium-sized bowl, mix the flour, baking soda, salt, and cocoa powder.

3. In a large bowl, cream together the sugars with the softened butter. Add the eggs and blend well.

4. Add the vanilla extract and fold in the sour cream.

5. Mix the dry ingredients into the wet ingredients; then add the Corona and fold in the chocolate chips and the nuts.

6. Spread the batter evenly into the greased loaf pans. Bake for about forty-five minutes or till a toothpick inserted into the center of each pound cake comes out clean.

7. Let the pound cakes sit in the pans till the pans are cool enough to handle. Invert the cakes onto a cooling rack or a sheet of aluminum foil.

8. Dust with powdered sugar or cocoa powder, add butter cream frosting, or top with ice cream or whipped cream. Enjoy!

About the Author

Jo Elizabeth Pinto was among the first blind students to integrate the public schools in the 1970’s. In 1992, she received a degree in Human Services from the University of Northern Colorado. While teaching students how to use adaptive technology, she earned a second degree in 2004 from the Metropolitan State College of Denver in Nonprofit Management. She freelances as an editor and a braille proofreader.

As an author, Pinto entertains her readers while giving them food for thought. In her fiction, nonfiction, and poetry, she draws on personal experience to illustrate that hope is always an action away.

Pinto lives in Colorado with her husband, her teenage daughter, her guide dog Spreckles, and an aging family cat named Sam-I-Am.

Her website is:


  1. This certainly is a novel chocolate cake recipe, Jo and Patty. I’ve never thought about putting beer in a cake. My sister makes one that uses mayonnaise.

    1. I’ve seen them with Mayo and sour cream but never beer.
      Thanks for reading and commenting.

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