This Stout and Peanut Butter Chocolate Layer Cake boasts six sinfully delicious layers of cake, ganache and peanut butter buttercream.
Hi there, it’s been a long week. Kick off your shoes, let your hair down and join me for a pint and another instalment of Dessert Dating with this Stout and Peanut Butter Chocolate Layer Cake…
Meet bachelor number three! A close friend of bachelor number one, he too boasts an impressive list of qualities. He stands just under six feet tall, with a flawless, dark complexion, a deliciously, sexy six-pack and discerning style and taste. I bet you’re thinking you could really sink your teeth into this one, huh… Well, you’ll have to get in line…
When I first introduced him on Instagram earlier this month, he was in an advanced state of undress and appeared dishevelled and unbalanced. I rather liked him that way, but with company expected, I was all too pleased to busy my hands getting him dressed.
I sheathed him in sharp, rich, chocolate brown undergarments and a sleek white, textured suit, complete with a stylized flower in the right lapel. A little Miami Vice(ish), if you ask me, but I hear Don Johnson and Philip-Michael Thomas were quite the hotties in their prime.
He was not much of a talker – sat impassively most of the evening, even as he was showered with compliments. Later, however, he lit up the room just before disrobing and giving our guests a show that was fondly recounted over the days that followed.
The guys on hand enjoyed the full-bodied notes that the stout lent to the rich, dark, bitter-sweet chocolate batter, punctuated by the silky, smooth peanut butter flavoured buttercream.
The girls loved the entire package and I am not the least bit embarrassed to admit that I did as well. Dang, he was hot and oh so unforgettably tasty… all six layers! This Stout and Peanut Butter Chocolate Layer Cake is definitely the Brad Pitt of desserts in my book! 😉
Interested? See our listing below, including instructions on how you too can bring this bachelor into your life. Have him to yourself, or, perhaps you like to share? Go right ahead, we don’t judge here.
More Chocolate Madness:
Stout and Peanut Butter Chocolate Layer Cake
Six layers of rich, decadent chocolate and guinness, enrobed in a generous layer of dark chocolate ganache, sandwich clouds of peanut butter swiss meringue buttercream.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 - 8 inch cakes
- 500 ml Stout 2 cups, I used Guinness
- 454 g Unsalted Butter 4 sticks
- 175 g Unsweetened Cocoa Powder 1 ½ cups
- 690 g Unbleached All Purpose Flour 4 cups
- 810 g Granulated Sugar 4 cups
- 17 g Baking Soda 1 tbsp
- 9 g Salt 1 ½ tsp
- 4 large Eggs
- 425 g Sour Cream 1 ⅓ cups
Preheat oven to 350°F.
Prepare three (3) 6” round pans using your preferred method. I use a pastry brush to apply Wilton Cake Release.
Cut butter into cubes. In a heavy large saucepan over medium heat, bring the Guinness and butter to simmer .
When butter is melted, whisk in the cocoa powder until mixture is smooth. Remove from heat and let cool slightly.
Sift flour and baking soda into a large bowl, or onto a sheet of parchment paper. Add sugar and salt and whisk together.
Using the paddle attachment of your electric mixer, beat eggs and sour cream until blended. Add the Guinness mixture to the egg mixture and beat briefly, just to combine. Add flour mixture and beat briefly on slow speed.
Remove bowl from stand mixer. Using a silicone spatula, fold batter until completely combined.
Divide batter equally among prepared pans. Each of my 6” pans, when weighed, held 570 grams of batter.
Bake cakes until tester inserted into center of cakes comes out clean - that was 25 minutes in my oven. Baking time may vary depending on your oven.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
To make the buttercream:
Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
Add vanilla and peanut butter, continuing to beat on low speed until well combined and silky smooth.
Assemble cake and enjoy!