What I changed in relation to the original recipe is chocolate, more precisely, I replaced 100 g of sugar with 100 g of dark chocolate (50% cocoa). What did I achieve with that? When the cake has cooled completely, it is a little firmer compared to the one without chocolate. In any case, a firmer or softer dough, the taste is quite unusual, whether because of baking soda or because of beer, I don't know, I know I like it.
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