Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
User Reviews
5
8 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
40 mins
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Servings
24
-
Calories
315 kcal
-
Course
Cake
Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 cups cake flour all purpose is fine
- ½ cup cocoa powder unsweetened
- 4 ounces chocolate plus more for garnish, Mexican, finely ground
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup butter unsalted
- 1 ½ cups superfine sugar granulated is fine
- ½ cup light brown sugar
- 2 ounces bittersweet chocolate melted
- 2 egg large
- 1 cup milk
- 12 ounces stout Guinness is fine, chocolate
simple peanut butter buttercream frosting
- ½ cup butter unsalted, softened
- ¾ cup peanut butter creamy
- 1 ¾ cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
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
(3%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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