Email this recipe to a Friend!

Spicy Chocolate Stout Cake Simple Peanut Butter Buttercream Spicy Chocolate Stout Cake with a peanut butter buttercream Chocolate Stout Cake Chocolate Stout Cake recipe 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


include a photo
include a photo

Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
Makes 1 (9”x13”) sheet cake

2 cups cake flour (all purpose is fine)
1/2 cup unsweetened cocoa powder
4 ounces Mexican chocolate, finely ground (plus more for garnish)
3/4 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter
1 1/2 cup superfine sugar (granulated is fine)
1/2 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
3/4 cup creamy peanut butter
1 3/4 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

1. Preheat oven to 350˚F.
2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. 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.
4. Add eggs one at a time, scraping down the sides of the bowl after each addition. Add milk and mix until just combined.
5. Add flour mixture and stout to butter mixture, 1/3 at a time alternating, beginning with the flour mixture.
6. 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.
7. Allow cake to cool completely before frosting, cutting and serving.
8. 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.
9. To assemble: Spread frosting over surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

  1. The slow pace Not Specified Not Specified

    Oh my! That looks… I’m speecheles…

  2. Ieva Marija Not Specified Not Specified

    It looks soooooo delicious! :)

  3. tahnycooks Not Specified Not Specified

    Oh My! That peanut butter frosting looks like peanut butter fudge! GREAT RECIPE!

  4. purelytwins Not Specified Not Specified

    oh my heavens this looks insanely good!

  5. L Shishido Not Specified Not Specified

    Are you kidding me? Yummy!! Is it possible for you to post a recipe that I do not want to make, jeeze. You gals are amazing. Thank you for sharing.

  6. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I love spice and heat in dessert. It keeps it more interesting. You can bake an entire cake for no reason or special occasion at all, right? That’s totally normal.

  7. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Daaaaang, this flavour is fabulous! Love that frosting!

  8. ami@naivecookcooks Not Specified Not Specified

    Lovely lovely cake!

  9. Jade Sheldon-Burnsed Not Specified Not Specified

    Dang, that frosting especially looks insanely delicious…

  10. Tieghan Not Specified Not Specified

    Yes!! Love this cake and the peanut butter buttercream!!

  11. PINGBACK: Miscellany for your Weekend // Nº 046 | The Girl Who Knows

  12. Sandra @ foodmanna Not Specified Not Specified

    Always love the deep dark caramel-ish taste in stout. It’s a perfect touch to the chocolate cake. Can’t wait to try!

  13. Jennifer Not Specified Not Specified

    This looks beautiful. Love Guinness and chocolate together!! x

  14. Laura (Tutti Dolci) Not Specified Not Specified

    Drooling over both the cake and frosting – perfection!

  15. Erica@ Abbie and Erica's Adventure Not Specified Not Specified

    Peanut butter, chocolate, amd beer. Simply heaven!

  16. I like chocolate cake so much, that it ended up on a list “to avoid” hahaha

  17. Tracy | Peanutbutter and Onion Not Specified Not Specified

    I have a co-worker leaving tomorrow, I will be whiping this up

  18. Emma Not Specified Not Specified

    So I just made this and got to the frosting and realized- there is no direction for putting the mexican chocolate in the cake! Please add so I can make it even better next time. DELISH!

  19. Elizabeth Not Specified Not Specified

    I just made this cake and icing tonight and it was so incredibly delicious! And the moistest cake I’ve ever made. Thanks!

  20. Kathryn Not Specified Not Specified

    Can’t wait till goose islands burboun county stout comes out so I can make this with it or if I feel really naughty the bourbon county coffee stout ;)

  21. PINGBACK: Favorite Thanksgiving… | Mimi's and Moo's

  22. PINGBACK: Yummy Things To Cook In December December | Pinky Ring

  23. sharon Not Specified Not Specified

    this sounds amazing! i am going to make this and planning on making them into cupcakes. any additional info or tips you can share?

  24. Wendy Mitchell Not Specified Not Specified

    What mexican chocolate did you use?

  25. PINGBACK: S2E6 (Team) – Five-Course Meal | The Unemployed Foodie

  26. Daria Not Specified Not Specified

    this is a spot on recipe – moist and dense (but not too dense), great mexican chocolate flavor, even though I didn’t have any on hand! Looked up some substitution suggestions and added a half cup of cocoa powder, 2TB of cinnamon, 2TB veg oil, a dash of cayanne, and about 1/3 cup raw turbinado sugar to replicate the 4oz of mexican chocolate. Very happy it worked! :)

  27. Aly Not Specified Not Specified

    This was great! Made it for a coworker’s bday and it was a pretty big hit at the office…did it in 2 8-inch round tins to make a layer cake–it was a bit crumbly so placing and stacking was tough and I’d definitely make 1.5 the frosting recipe so you have enough for the middle layer!

  28. Ari Not Specified Not Specified

    Made this for work a few weeks ago, and people are still talking about it! Thanks for the great recipe!

  29. Margaux Not Specified Not Specified

    This cake is STELLAR! Moist, flavorful, and so chocolaty.

    I melted 2 oz of Trader Joe’s Pound Plus 72% Dark Chocolate. And I finely chopped 4 oz of Green & Black’s Spiced Chilli Chocolate to fold in at the end. For the beer: Young’s Double Chocolate Stout. I also added extra cinnamon and ancho chili powder.

    Instead of the peanut butter icing, I whipped some heavy cream with a bit of powdered sugar and cinnamon. It was really light and balanced the richness of the cake quite nicely.

  30. PINGBACK: Cake GIFs That’ll Make You Want To Stuff Cake In Your Face | Chhoto Mitho

  31. Sadye Not Specified Not Specified

    This was AMAZING and totally worth the effort (not that it was complicated, but it was just a little more time-consuming than the cupcakes/cookies I’m used to baking). Keep churning out the beer-infused goodies!

  32. PINGBACK: 15 Truly Magnificent Peanut Butter Desserts | foodgio

  33. PINGBACK: 5 Ways to Make Chocolate Stout Desserts | The BuzzThe Buzz

  34. PINGBACK: Kicking Iron Man Butt! | Dueling Dinners

  35. PINGBACK: What’s on the Menu {4/28–5/2} | Kitchen Pots & Tabletops

  36. PINGBACK: Irresistable Stout Cake | Four(Ever) Neighbors

  37. PINGBACK: Cooking with Beer: Holiday Edition | The Beverage | Toronto Craft Beer Blog