I swear my in-laws think I’m an alcoholic. We have multiple bottles of liquor and beer in the sun room. We’re currently using that for our beverage refrigerator. We don’t really even drink alcohol. I enjoy baking with alcohol is all. Honest. I definitely think that using it in baked goods changes the taste of the alcohol. Something that tastes horrible can make a baked good come out delish.
Except this one time, I found a rum cake recipe on pinterest and attempted it. I made the recipe exactly as it was wrote and it was yuck yuck yuck. The pecans were tasty though. It was so strong that I could have probably got drunk on a bite. My dad was a fan though. Needless to say, I deleted that recipe from pinterest. No love. at. all.
Anyway, I found this recipe on pinterest from The Urban Baker. I liked the recipe because it was a small batch, which is perfect for me since I have overloaded the house and Wesley is baked goods.You will love this cake. It’s so moist, dense and chocolatey. The frosting is almost like a marshmallow goodness. Let’s dig into this chocolate stout cake recipe.
Chocolate Stout Cake & Chocolate Peanut Butter 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
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
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