If you are looking for a traditional dessert, this recipe is perfect. It starts with an easy chocolate cake that only takes four ingredients and produces the most moist, delicious cake of your life. The peanut butter frosting tops it all off perfectly, creating a delectable combination that will put smiles on everyone’s faces at your next Thanksgiving or Christmas gathering!.
This cake is a combination of chocolate stout and peach. It has a light, fluffy texture that is not too sweet.
I’ve been doing a lot of reading recently. I’m not sure whether it’s because of a general shift away from screens or because I’m growing older, but I’m finding that I’m enjoying sitting down and reading more and more. The kitties gradually make their way to my comfy sofa place. We cuddle up while I become lost in the pages of my book, and then I glance at my watch and realize it’s been two hours.
I used to consider this a waste of time, but as I’ve started reading more, I’ve learned how valuable these hours are. It’s a mental workout as well as a journey into another universe.
Recently, I’ve been reading:
Ina Garten’s Cooking With Jeffery — duh, duh, duh, duh, duh, duh, duh, duh, duh, blah INA INA INA INA INA INA INA INA INA
Maria Semple’s Today Will Be Different — Her rambling writing style, along with overly worried, eccentric primary characters, makes for a funny read.
Hundreds of interviews with the top professionals in a range of disciplines, from photography to banking to talkshow presenters, in Tim Ferriss’ Tools Of Titans. This book may make you want to start five separate businesses. As a consequence of this book, Alex and I are considering launching an app, purchasing an apartment complex, and starting a podcast.
J.D. Vance’s Hillbilly Elegy: A Memoir of a Family and Culture in Crisis — A interesting look at the present socioeconomic disparity in the United States, from both a personal and cultural standpoint. Given the present state of events in our nation, this is really apt.
Susannah Calahan’s Brain On Fire: My Month Of Madness — True story of a Type-A 20-something’s mysterious mental condition that strikes her by surprise.
Instructions on how to make this chocolate stout cake
Okay, you’re probably also interested in this chocolate stout cake. Baking with liquor is one of my favorite things to do. It combines two enjoyable activities into one. This chocolate peanut butter cake is ideal for St. Patrick’s Day (less than a month away) or just because. Don’t you wish there was a cause to bake cake every month? Yes, I do. Anyway, a few things to keep in mind while baking this cake:
Choose a simple stout – I’d go with a simple stout to avoid overpowering the chocolate/peanut butter combination. A pint of Guinness would be ideal.
Add extra milk to the frosting as required – Start with 2 tablespoons of milk while creating the peanut butter frosting and add more as needed. The actual quantity of milk you’ll need to get the desired consistency is entirely dependent on how thick your peanut butter is.
Use your preferred candy bar(s) on top – I used chopped up Snickers and Pretzels to decorate my cake, but you can simply eliminate them or replace them with your favorite candy bar.
Return to the books. Should we establish a Broma bookclub on a monthly basis, guys? Omg….
for the icing
- 3/4 cup cocoa powder (dutch-processed)
- 1 1/2 cup flour (all-purpose)
- 1 cup sugar granules
- 1 cup brown sugar (light)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon kosher salt
- a quarter cup of vegetable oil
- 3 eggs (big)
- 3/4 cup dark stout (Guinness, for example)
- 1 teaspoon extract de vanille
for the cream cheese icing
- 1 cup peanut butter, creamy
- 6 tbsp unsalted butter (at room temperature)
- 2 and a half cups powdered sugar
- 2–4 tablespoons milk (amount may vary depending on peanut butter consistency). Begin with 2 and work your way up.)
in order to make the ganache/everything else
- 1/2 cup chocolate chips (bitter or semi-sweet)
- 1/2 gallon of heavy cream
- a couple of huge pretzels
- 1 bar of Snickers
- Preheat the oven to 350 degrees Fahrenheit. Set aside three 6-inch cake pans that have been greased and lined with parchment paper.
- Whisk together cocoa powder, flour, both sugars, baking soda, and salt in a medium mixing basin. Combine the vegetable oil, eggs, stout, and vanilla extract in a separate basin.
- Gently mix the dry ingredients into the wet components, whisking constantly until no lumps remain. Pour batter onto prepared pans in an equal layer (about 2 cups of batter each).
- Bake for 30 minutes, or until a knife inserted in the middle comes out clean. Remove from the oven and let aside to cool fully before applying the frosting.
- Combine the peanut butter and unsalted butter in an electric mixer or stand mixer and beat until frothy, approximately 30 seconds. After 30 seconds, add the powdered sugar and 2 tablespoons of milk and beat for another 30 seconds. Add 1-2 teaspoons additional milk if the frosting is too thick.
- Place the first cake layer on a cake stand and frost it with 1 cup frosting. Repeat with two more layers, spreading evenly. Only put 1/2 cup frosting on the top layer. Then, using the remaining frosting, make a thin coating on the edges of the cake, spreading evenly with a dull knife. While you’re making the ganache, put it in the fridge or freezer.
- Heat the cream in a double boiler over low heat to produce the ganache. Remove from heat after the cream is scorching (near boiling but not boiling), then mix in the chocolate chunks. Remove the cake from the fridge/freezer and sprinkle the icing over the edges, then over the whole top, smoothing everything out evenly with a blunt knife. Cut up Snickers bar and crushed pretzel bits on top!
More boozy sweets may be found at:
Chocolate Cake with Red Wine
Brownies with Beer
Bourbon Apple Fritters Are Insanely Addictive
Brownies with Double Chocolate and Bourbon
Brownies with Red Wine
Blondies with Bourbon Snickerdoodles
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