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.