Saturday, 28 August 2010

• Guinness Chocolate Cake with Peanut Butter Frosting

  This is a guest post from Pig Pig's Corner.
  
  

  I saw.
  
  I dreamt.
  
  I made it the very next day.
  
  This Guinness chocolate cake recipe is very similar to Nigella's version which I made almost a year ago and loved. It was really dark, rich, moist and the slight hint of malty flavour was quite unique and unforgettable. When I saw Donna Hay's version with peanut butter frosting at the urban baker, I couldn't get it out of my mind! Love chocolate, love peanut butter and the cake with Guinness?
  
  

  

  
  nom nom love. 

  
  
  I made some slight changes here and there. Replaced some of the cocoa powder with melted dark chocolate as 1/2 cup of cocoa powder was all I got. This made it even richer. Used crunchy peanut butter instead of smooth as I like to bite into the nuts.
  
  

  Ingredients: 9 x 4" loaf
  Adapted from Donna Hay magazine issue 50
  For Guinness chocolate cake batter:

  • 1 cup Guinness stout
  • 250g unsalted butter
  • 50g Belgian dark chocolate - coarsely chopped
  • 1/2 cup cocoa powder - sifted
  • 2 cups caster sugar
  • 150ml sour cream
  • 2 eggs
  • 1 tbs pure vanilla extract
  • 2 cups plain flour
  • 1 1/2 tsp baking soda

  For Frosting:
  

  • 130g icing/ confectioners sugar
  • 230g peanut butter (I used crunchy)
  • 80g unsalted butter - softened at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream (I used Elmlea Double)

  
  Directions:
  For Guinness chocolate cake batter:
  

  • Preheat the oven to 160°C.
  • Lightly grease a 9 x 4" loaf pan and line with parchment.
  • Gently heat Guinness Stout, butter and dark chocolate in a saucepan until butter and chocolate is melted. Remove from heat.
  • Whisk in cocoa powder and sugar.
  • In a clean mixing bowl, beat together sour cream, eggs and vanilla extract.
  • Add the sour cream mixture into the Guinness mixture and mix until well combined.
  • Sift together plain flour and baking soda, mix this into Guinness chocolate mixture until well combined.
  • Pour batter into the lined cake pan and bake for 1 hr 20 mins (mine was done in only 1 hr 10 mins) or until done. Check for doneness by inserting a toothpick in the middle, should come out clean if done. Cool cake on rack.

  For frosting:
  

  • Place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for about 6 mins or until fluffy.
  • Add the cream and beat for another 2 minutes.
  • Spread peanut butter frosting over cooled cake.

  
  

  

  
  Guinness Chocolate Cake with Peanut Butter Frosting photography tip: 
  
  Photograph this the next day as you get will get a clean cut through the frosting. Notice the frosting smear on the cake in my first picture? The frosting wasn't set enough. The picture above was taken the next day - you get a nice clean cut through the cake and for some reason, the PB frosting was darker in colour which made it look even more tempting!  

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