Last month just about two weeks after having a baby my 6′ 4″ “little” brother had a birthday. How could I not make a cake?! So I revisited one of my old recipes and made this Chocolate Beer & Peanut Butter Cake.
I guess you can say I was feeling nostalgic because at this time last year I had only just begun the journey that is blogging by guest posting on Sweet Tea & Saving Grace and JavaCupcake. My first post of 2015 was for Chocolate Beer & Pretzel Cupcakes for my friend Kirsten’s blog (Sweet Tea). Well my friend Betsy liked the recipe so much that I made a cake version on her blog (JavaCupcake). Both recipes have been pinned A LOT and that just blows me away for reals! 😉
I still don’t drink beer so my brother-in-law came to the rescue and gave me a bottle of Samuel Adams Chocolate Bock. I think the beer flavor this time around may have been a little more subtle, but still VERY good. And since I was shall we say postpartum lazy, I omitted the pretzels this time and simply garnished with chopped peanuts, mini chocolate chips, and caramel. I also made a naked cake, not only are they trendy and fashionable, they’re also a great option for decorating when you’re sleep deprived and overly tired. LOL
This cake is rich and moist and delicious! My brother’s girlfriend even messaged me on Facebook a couple weeks later and said “I am still dreaming about this cake!” So there you have it folks… the cake that dreams are made of. 😉
- 1 c chocolate stout beer (I used Samuel Adams Chocolate Bock)
- 1 c (2 sticks) butter
- ¾ c unsweetened cocoa powder
- 2 c flour
- 2 c sugar
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs, room temperature
- ⅔ c sour cream
- 2 tsp vanilla
- 1 c (2 sticks) butter, room temperature
- 1 c heaping of creamy peanut butter
- 3 - 4 c powdered sugar
- ½ c heavy cream
- ¼ tsp salt
- 1 tsp vanilla
- ¼ c chopped peanuts
- ¼ c mini chocolate chips
- caramel sauce (homemade or store bought)
- Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
- In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
- Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
- In a large bowl, whisk the flour, sugar, baking soda, and salt together.
- In a separate bowl, whisk the egg together with the sour cream
- Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
- Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
- Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
- Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.
- Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
- Turn the mixer to low and slowly add powdered sugar ½ c at a time.
- Add the salt and the vanilla.
- Add the heavy cream and beat on high until light and fluffy.
- Using a cake leveler or serrated knife level both cake layers and cut them in half.
- Put a dollop of buttercream on a cake platter/stand/board and place the bottom of the first layer on it.
- Spread an even layer of caramel over it and pipe or spread ¼ of the buttercream over the first layer. Repeat for the remaining layers. *TIP: Place the last 2 layers upside down so that the bottom of the cake becomes the "top" and give you a nice flat surface
- Once you've piped buttercream over the top layer garnish with chopped peanuts and mini chocolate chips and drizzle with caramel sauce.