ADVERTISEMENT
Instructions
Pour the hot mixture into a medium mixing bowl and add the cocoa powder. Whisk thoroughly until smooth.
Add the eggs, vanilla, and sour cream into the bowl with the melted butter/beer mixture. Whisk until combined.
In a separate bowl, add the flour, baking soda, salt, and sugar. Whisk until the ingredients are evenly distributed.
Pour the wet ingredients into the bowl of dry ingredients. Whisk until incorporated.
Pour into the prepared baking pan. Place in the preheated oven and bake for 38 to 43 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs. Let the cake cool to room temperature before frosting it.
Frosting
In a large bowl, add the butter and peanut butter. Beat on medium speed with a hand mixer until smooth and creamy.
Add the cocoa powder and powdered coffee creamer to the butter mixture. Beat on medium speed until combined.
Add 3 tablespoons of heavy cream and 1 cup of powdered sugar. Mix on low speed until combined.
Add another 3 tablespoons of heavy cream and 1 cup of powdered sugar. Beat on low speed unti the powdered sugar is combined.
Add the remaining powdered sugar and 1 tablespoon of heavy cream. Beat until the mixture comes together. Turn the mixer on medium and beat until fluffy. If the frosting is still thick, add the additional 1 tablespoon of heavy cream or more until you reach your desired consistency.
Add the frosting in dollops to the top of the cooled cake. Spread out evenly to the edges with an angled spatula.
Store in a cake container at room temperature for up to 5 days.
Notes
Stout Beer: You can substitute the alcohol with cooled coffee or even water if you need to.
Storage: Store this cake covered with plastic wrap or in an airtight container at room temperature for up to 5 days.
Freezing: Wrap this cake in two layers of plastic wrap, a layer of heavy-duty aluminum foil, and if it’s not being wrapped in a pan I would recommend using a freezer-safe container to help keep it from getting smushed. It will last up to 3 months.
Thaw the cake in the fridge overnight before allowing it to come up to room temperature.
ADVERTISEMENT
