Sunday, April 15, 2012

Chocolate Stout Cake with Peanut Butter Icing

I am not a cake eater at all but this is one darn good cake. It is dense and moist and the icing is the best peanut butter icing I've ever tasted.


I wrapped the stump in Saran wrap and dove into baking!


This coffee/chocolate stout worked perfectly in this cake.


Place 3/4 cup of cocoa in a fine mesh sieve and press it through to get out all the lumps.


Place 1 cup stout and 3/4 cup of butter in a heavy sauce pan and heat over medium until the butter melts.


Place 2 cups of flour, 1 1/2 tsp. baking powder and 2 cups sugar in your mixer bowl and whisk to combine.



Stir the melted butter/beer mixture into your sieved cocoa.


Whisk until it is smooth.



Mix 2 eggs with 2/3 cup sour cream.


Whisk this into the cocoa mixture. Add 1 tsp. of vanilla extract.



Mix 2 cups of flour into the cocoa mix and beat until smooth.


Pour the batter into a greased, parchment lined loaf pan.


Bake in a preheated 325 degree oven for 1 hour and 20 minutes or until a toothpick stuck in the center comes out clean. I made a double batch which made 3. They cave in a bit in the middle but that just holds more icing! Let these cool completely.


While the cake cools, make the frosting. Place 1 cup confectioners sugar in your mixer bowl. Add 6 tablespoons of butter. Mix in 1 cup of smooth peanut butter, 1 tsp. vanilla and 1/3 cup of cream. Beat until smooth and fluffy.



Place the cake on a plate.


Frost the top.




Keep the cake in the refrigerator.

1 comment:

SharleneT said...

I hope there was enough Stout left over for drinking while waiting for this to finish cooking.... great recipe and one I'm going to definitely fix at the Midtown Market this summer. Yum-um-my!