food-us: Chocolate Stout Cake with Peanut Butter Frosting and the Giveaway Winner

Monday, March 14, 2011

Chocolate Stout Cake with Peanut Butter Frosting and the Giveaway Winner

Well, it's not green, it's not corned beef and cabbage, it's not Irish soda bread but when I saw this in Donna Hay a while back the only thought I had was: gotta make this for St. Patrick's Day! You chocolate/peanut butter lovers are going to love this cake! Kind of tastes like Reese's in cake form WITH stout, do you believe? And the texture is heavenly. I love the idea that it's in loaf form too. Now I'm doing this just for you for St. Paddy's Day because I am NOT a chocolate with peanut butter lover. Of course, I'll not have any problem passing this cake around to friends!

Chocolate Stout Cake with Peanut Butter Frosting

Donna Hay magazine, 50th Birthday issue

Ingredients:
1 cup stout beer
225 grams butter, chopped
3/4 cup cocoa, sifted
2 eggs
2/3 cup sour cream
2 cups all purpose flour, sifted
1 1/2 teaspoons baking soda
2 cups superfine sugar

Frosting:
1 cup confectioner's sugar
1 cup smooth peanut butter
80 grams butter, softened
1 teaspoon vanilla extract
1/3 cup coffee cream

Method:
Preheat oven to 325 F. Place stout and butter in a saucepan over medium heat and stir to dissolve butter. Remove from heat, whisk in the cocoa and set aside.

Mix together the flour, baking soda and sugar.
Whisk together the eggs and sour cream and add to the stout along with the flour mixture. Whisk to combine. Pour into a lightly greased loaf pan 21 by 10 by 7 cm lined with parchment paper. Bake for one hour and 20 minutes or until a cake skewer comes out clean. Cool in the pan for 10 minutes, then turn out on a rack to cool completely.
For the frosting:
Place all the ingredients except the cream into an electric mixer and beat for 6 minutes or until light and fluffy. (It didn't take 6 minutes)

Beat in the cream until smooth. Frost the cake. Serves 6-8