Hi Guys! Thank you all so much for your much needed feedback about my nerdy fogging sitch, your responses were all so helpful and very appreciated!! Anyway, lets get right into this tasty spicy chocolate sheet cake. I love chocolate cake. The end.
Just kidding…although I do love me some chocolate cake. It’s something I find that I don’t eat often at all…maybe once or twice a year if a birthday rolls around, but if I’m in a situation where chocolate cake is involved I will almost never say no. Today’s chocolate cake is just a little bit special. From the outside it might appear to be a basic chocolate cake, but once you dig into it you taste the layers of smooth chocolate, with deep earth notes from the stout and with hints of spices from the Mexican chocolate and cinnamon. It’s nice because if you can’t handle a lot of “spicy” you’ll still be able to handle these…it just adds an extra “something” to the cake. Why a sheet cake?…because sometimes all a girl has time for is a sheet cake. :) The peanut butter frosting might push this over the edge just a little bit, but it’s holiday season so I’m assuming it’s totally okay. Maybe this could be that fun and unique dessert you’re looking for to dress your thanksgiving table?! Enjoy! xx, Jenny
More cake recipes you might like:
Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
INGREDIENTS
- 2 cups cake flour all purpose is fine
- ½ cup unsweetened cocoa powder
- 4 ounces Mexican chocolate, finely ground plus more for garnish
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter
- 1 ½ cups superfine sugar granulated is fine
- ½ cup light brown sugar
- 2 ounces bittersweet chocolate, melted
- 2 large eggs
- 1 cup milk
- 12 ounces chocolate stout Guinness is fine
simple peanut butter buttercream frosting
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- 1 ¾ cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350˚F.
- In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer fitted with a paddle attachment or with a hand mixer cream together butter and sugars. Add melted chocolate and continue to cream together.
- Add eggs one at a time, scraping down the sides of the bowl after each addition. Add milk and mix until just combined.
- Add flour mixture and stout to butter mixture, ⅓ at a time alternating, beginning with the flour mixture.
- Scrape down sides of the bowl and mix until everything is well incorporated and fold in ground Mexican chocolate. Pour mixture into a prepared 9”x13” pan and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow cake to cool completely before frosting, cutting and serving.
- For frosting: Place butter, and peanut butter in a mixing bowl and beat together with a hand mixer. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy.
- To assemble: Spread frosting over surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.
NOTES
- *Makes 1 (9”x13”) sheet cake