A rustic chocolate stout cake filled with a chocolate peanut butter frosting.
cookiedoughandovenmitt.com
Ingredients
Cake
- 1 cup stout beer
- 8 oz . (1 cup) salted butter, cubed
- 3/4 cup cocoa powder
- 2 eggs
- 2/3 cup sour cream
- 2 cups all-purpose flour , sifted
- 1 1/2 tsp . baking soda , sifted
- 2 cups granulated sugar
Frosting
- 1/2 cup salted butter , room temperature
- 1/4 cup cocoa powder , sifted
- 1/4 cup coffee creamer
- 1/2 cup peanut butter
- 3 T . milk
- 3 cups powdered sugar
Instructions
For the Cake
- Preheat the oven to 325 degrees. Grease an 8x8 pan. Place a square piece of parchment paper on the bottom of the pan and spray that with grease.
- In a saucepan, add your stout beer and butter. Turn on heat to medium and heat until the butter is melted. Remove from heat.
- Add cocoa powder and whisk thoroughly.
- In a small bowl, add eggs and sour cream. Whisk until incorporated.
- Add the egg mixture into the saucepan with the beer. Whisk until completely combined.
- In a medium bowl, sift flour and baking soda. Add in granulated sugar.
- Pour the beer mixture into the dry ingredients. Whisk until incorporated.
- Pour into baking pan. Place in the oven for 55 minutes to 1 hour. Let cool for 10 minutes and turn onto cooling rack.
For the frosting
- In a stand mixer bowl, add the butter and mix using the paddle attachment. Mix until completely creamed.
- Add in the cocoa powder, creamer, and peanut butter. Mix on low until it starts forming a ball.
- Add in a tablespoon or 2 of milk and continue mixing.
- Add a cup of powdered sugar. Add another tablespoon of milk. Mix and scrape down the sides.
- Add another cup of powder sugar. Mix and scrape down the sides. If it's too thick, go ahead and add an extra tablespoon of milk.
- Add the last cup of powdered sugar and mix for 3 - 5 minutes. Scrape down the sides a few times.
- Frost cooled cake.
- Put in the l
