Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream

Name: Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
Prep time: 35 min
Cook time: 40 min
Yield: 24 serving
Ingredients: 2 cups cake flour; ½ cup unsweetened cocoa powder; 4 ounces Mexican chocolate, finely ground; ¾ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground cinnamon; ½ cup unsalted butter; 1 ½ cups superfine sugar; ½ cup light brown sugar; 2 ounces bittersweet chocolate, melted; 2 large eggs; 1 cup milk; 12 ounces chocolate stout; ½ cup unsalted butter, softened; ¾ cup creamy peanut butter; 1 ¾ cup powdered sugar; 2 tablespoons heavy cream; ½ teaspoon vanilla extract

User Reviews

5.0

12 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Servings
24
Calories
315 kcal
Course
Cake

Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream

Joelle Cantu

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

2 cups cake flour all purpose is fine
½ cup unsweetened cocoa powder
4 ounces Mexican chocolate, finely ground plus more for garnish
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter
1 ½ cups superfine sugar granulated is fine
½ cup light brown sugar
2 ounces bittersweet chocolate, melted
2 large eggs
1 cup milk
12 ounces chocolate stout Guinness is fine

simple peanut butter buttercream frosting

½ cup unsalted butter, softened
¾ cup creamy peanut butter
1 ¾ cup powdered sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350˚F.
In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
In a stand mixer fitted with a paddle attachment or with a hand mixer cream together butter and sugars. Add melted chocolate and continue to cream together.
Add eggs one at a time, scraping down the sides of the bowl after each addition. Add milk and mix until just combined.
Add flour mixture and stout to butter mixture, ⅓ at a time alternating, beginning with the flour mixture.
Scrape down sides of the bowl and mix until everything is well incorporated and fold in ground Mexican chocolate. Pour mixture into a prepared 9”x13” pan and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Allow cake to cool completely before frosting, cutting and serving.
For frosting: Place butter, and peanut butter in a mixing bowl and beat together with a hand mixer. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy.
To assemble: Spread frosting over surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.

Notes

*Makes 1 (9”x13”) sheet cake

Nutrition Information

Show Details

Calories 315kcal (16%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 37mg (12%) Sodium 134mg (6%) Potassium 142mg (4%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 291IU (6%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 315 kcal

% Daily Value*

Calories	315kcal	16%
Carbohydrates	41g	14%
Protein	5g	10%
Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	37mg	12%
Sodium	134mg	6%
Potassium	142mg	3%
Fiber	2g	8%
Sugar	30g	60%
Vitamin A	291IU	6%
Calcium	30mg	3%
Iron	1mg	6%