I found this recipe for Spicy Chocolate Stout Cake and I thought, what better thing to have for my birthday? It’s perfect! Trick is, I haven’t been able to find mexican chocolate in Norway, i just left it out, so mine wasn’t as spicy as it is supposed to be but it was still absolutely delicious.
I’ve made it twice now and it is relatively easy, and it’s been a hit with everyone who has tried it!
Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream
Makes tons of cupcakes, or 1 9×13 cake, or 2 8″ rounds than stick the frosting in the middle (pretty!)
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
heavy cream milk
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. About 25 minutes for cupcakes!
7. Allow cake to cool completely before frosting, cutting and serving. Put in freezer 30 minutes before frosting to cool the cake and keep the moisture!
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 OR put the prepared frosting in a bag, stick it in the fridge for 30 minutes, then cut the tip and squeeze onto top of cupcakes and top with
a sprinkle of grated Mexican Chocolate. Serve. a sprinkle of uneven chunks of a bittersweet chocolate bar, and if you’re feeling hipster, top with some crispy bacon.