Go Back
+ servings
A close up of spicy chocolate stout cake with peanut butter buttercream and a piece removed.
Print Recipe
5 from 4 votes

Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream

Prep Time35 minutes
Cook Time40 minutes
Servings: 24
Calories: 315kcal
Author: Teri & Jenny

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

Nutrition

Calories: 315kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 134mg | Potassium: 142mg | Fiber: 2g | Sugar: 30g | Vitamin A: 291IU | Calcium: 30mg | Iron: 1mg