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.
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