Ingredients:
1 cup stout beer225 grams butter, chopped3/4 cup cocoa, sifted2 eggs2/3 cup sour cream2 cups all purpose flour, sifted1 1/2 teaspoons baking soda2 cups superfine sugarFrosting:1 cup confectioner’s sugar1 cup smooth peanut butter80 grams butter, softened1 teaspoon vanilla extract1/3 cup coffee cream
Method:
Preheat oven to 325 F. Place stout and butter in a saucepan over medium heat and stir to dissolve butter. Remove from heat, whisk in the cocoa and set aside.Mix together the flour, baking soda and sugar.Whisk together the eggs and sour cream and add to the stout along with the flour mixture. Whisk to combine. Pour into a lightly greased loaf pan 21 by 10 by 7 cm lined with parchment paper.
Bake for one hour and 20 minutes or until a cake skewer comes out clean. Cool in the pan for 10 minutes, then turn out on a rack to cool completely.For the frosting:Place all the ingredients except the cream into an electric mixer and beat for 6 minutes or until light and fluffy. (It didn’t take 6 minutes)
Beat in the cream until smooth. Frost the cake. Serves 6-8
May your blessings outnumberThe shamrocks that grow,And may trouble avoid youWherever you go.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
