My ode to St. Patrick's day, via my favorite Australian chef, Donna Hay.
This is one easy to make sophisticated little cake. The frosting has a slight bite of salt; the cake a touch of bitterness from the beer. For my taste, it's pretty perfectly balanced in that it's not too sweet but still possesses all of the qualities you want in a comforting dessert.
One thing to watch out for is that this cake has a big rise before it settles down. I would suggest putting a sheet pan on a lower oven rack to catch the spill.
chocolate stout cake with peanut butter frosting
adapted from Donna Hay
1 c stout beer (I used an oatmeal stout)
1 c butter, chopped
3/4 c cocoa, sifted
2/3 c sour cream
2 c flour
1 1/2 t baking soda
2 c caster sugar (superfine)
for the frosting:
1 c confectioner's sugar
1 c smooth peanut butter
6 T butter, softened
1 t vanilla
1/3 c heavy cream
Preheat oven to 325º
In a saucepan over medium heat, combine the stout and the butter. Stir until butter is dissolved. Remove from the heat and whisk in the cocoa until smooth.
Sift together the flour and baking soda and add the sugar. Whisk the eggs and sour cream. Add the stout mixture to the flour and then the eggs/sour cream and whisk until smooth.
Pour into a greased loaf pan. Bake for about 1 hour 20 minutes or until done.
Please let it cool in the pan for at least 10 minutes. Turn out onto a wire rack and allow to cool completely before frosting.
For the frosting, using an electric mixer, combine the sugar, peanut butter, butter and vanilla and beat on high speed for 6 minutes, scraping down the bowl as needed. Add the cream and beat for 2 more minutes. Refrigerate until ready to use.