Print Recipe (PDF 139 KB)
Author: Josh Latham/Bon Appétit
Prep time: 3 hours
Cook time: 35 – 45 minutes
Yield: 2 10” round pans
Portion: 1/16 cake
Number of portions: 16
Ingredients for the Cake:
- 16 ounces Indulgence Ale
- 4 cups Cake or Pastry Flour (yes this matters)
- 4 cups Sugar
- 2 cups Unsalted Butter (4 sticks)
- 1 ½ cups Unsweetened Cocoa Powder
- 1 ⅓ cups Sour Cream
- 4 each Large Eggs
- 1 Tbsp Baking Soda
- 1 ½ tsp Kosher Salt
Ingredients for the Peanut Buttercreme:
- 2 cups Creamy Peanut Butter
- 2 cups Confectioners’ Sugar
- 1 cup Unsalted Butter (2 sticks)
- 3 Tbsp Milk
- Preheat your oven to 350°F. Pull butter for frosting out to come to room temperature.
- Combine 16 oz Indulgence Ale and 2 cups of butter in a saucepot and bring to a boil. When the mixture boils, add the 1 ½ cups cocoa powder and whisk until smooth, then cool slightly.
- Whisk flour, sugar, baking soda and salt in a large bowl to combine. Whisk sour cream and eggs in another bowl, when combined, whisk in the beer mixture.
- Spray your baking dish with pan spray, then cut parchment paper to size and line the bottom. Spray the paper.
- Add the wet to dry ingredients and fold until combined.
- Pour the cake batter into the pans, place them on sheet trays (to avoid having to clean the oven later) and place the cakes in the oven to cook for approximately 35 minutes, or until a toothpick poked into the center of the cake comes out clean.
- Cool the cakes, then remove from the pan.
- When the cakes are cool it is time to make the buttercreme. Place the butter and peanut butter in the bowl of your stand mixer and beat using the paddle attachment starting on low then running on high until smooth.
- Turn off the mixer and scrape down the sides. Turn the mixer back on low and gradually add the confectioners’ sugar until fully incorporated.
- Add the milk to the mixture and beat for at least 3 minutes longer.
- Frost while the cake is cool and the frosting is warm for the best results, top with honey roasted peanuts or some other variant of candied nut, then chill to set the frosting.
I will be the first to admit that I am NOT a baker, that said I have made this cake several times with many different beers and have had nothing but success. The base recipe is from Bon Appétit Magazine and is a very dense, very rich cake that will surely satisfy your dessert desires. It is less sweet than traditional chocolate cake making it more suitable for adult palates and allowing the beer to come shining through. I usually make one larger cake to bring when we go somewhere and a smaller one to keep at home, it is that good. You won’t want to share it all. Cheers!!