Ingredients: |
Ingredients: Cake:
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 Tbsp baking soda
1 1/2 tsp salt
4 large eggs
1 1/3 cups sour cream
Peanut Butter Filling:
1 cup creamy peanut butter
3 Tbsp butter, at room temperature
2/3 cup confectioner’s sugar
1/4 - 1/2 cup whole milk (use as needed)
Chocolate Ganache:
2/3 cup whipping cream
6 oz. semi-sweet baking chocolate, chopped
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Directions: |
Directions:Directions for cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with buttered parchment paper.
Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 tsp salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans.
Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
Directions for peanut butter filling:
In a medium bowl, beat the peanut butter and butter until creamy. Sift the confectioner’s sugar into the bowl and beat until light and fluffy, about 2 minutes. Slowly add the milk until the consistency of the icing is thin enough to pipe with.
For ganache:
Heat whipping cream in sauce pan on low heat until hot, but not boiling. Remove from heat and stir in chocolate until melted. Let stand about 5 minutes. |
Personal
Notes: |
Personal
Notes: This was first served at Uncle Steven's First Annual Bacon Party, celebrated on August 8. So, bacon was cooked and crumbled and sprinkled over the cake, like fairy dust.
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This recipe for CHOCOLATE STOUT CAKE is from