Chocolate Stout Cake with Peanut ButterCream Frosting
Adapted from Donna Hay
#author’s note: you will need a small scale to measure some of these items, I converted to US measure where possible.
- 1 C Guinness or any other stout beer
- 225g butter, chopped into small pieces
- ¾ C cocoa, sifted
- 2 eggs at room temp
- 2/3 C sour cream, light is okay
- 2 C plain, all-purpose flour sifted
- 1 ½ tsp baking soda, sifted
- 2 C superfine sugar
Peanut ButterCream Frosting:
- 1 C confectioner’s sugar
- 1 C smooth peanut butter
- 80g butter, softened
- 1 tsp vanilla extract
- 1/3 C heavy whipping cream
Preheat oven to 325. Place the stout and butter in a saucepan over medium heat and stir to dissolve butter. Remove from heat and whisk in cocoa. Set aside.
Whisk together the eggs and sour cream. Add to the stout mixture with the flour, soda, sugar and whisk to combine. Pour into a lightly greased loaf pan lined with non stick baking or parchment paper. Bake for 1 hour 20 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread the peanut butter frosting over the cake and then serve.
You can also make these as cupcakes. Cook for approximately 20-30 minutes until toothpick comes out clean.