Otherwise known as Perfection.
Cause seriously, what is not perfect about a cake that combines the best of chocolate, beer, yogurt and wait for it, peanut butter in one whole package?
# – Perfection.
I adapted the recipe (originally called Chocolate Stout Cake with Peanut Butter Frosting) from Donna Hay’s 50th issue, where I replaced stout with lager, sour cream with yogurt and smooth peanut butter with chunky peanut butter.
I love this Donna Hay magazine! If you remembered, I also adapted a very successful chocolate buttermilk layer cake from it.
Anyway, this cake is fluffy and so moist (I suspect that’s the work of the yogurt) with a hint of beer and taste of the chocolate enhanced and heightened by the bitterness from the lager. With the very peanut-ty peanut butter frosting, each spoonful of cake is simply sublime…beautiful!
I particularly love eating it while watching an episode of Glee.
Everyone is bound to like either chocolate, beer, yogurt or peanut butter, so this cake is a sure-winner. If you know of anyone who doesn’t like either one of these…please let me know because I’d really love to shove a lightbulb down their throats because they need to lighten up!
Without further ado, lets see how perfection is attained…
For the cake:
- 125 ml of beer
- 115 grams of butter, chopped
- 35 grams of cocoa powder, sifted
- 1 egg
- 80 grams of plain yogurt
- 150 grams of flour, sifted
- 3/4 teaspoon of bicarbonate soda, sifted
- 180 grams of caster sugar
For the frosting:
- 160 grams of icing sugar
- 280 grams of chunky peanut butter
- 80 grams of butter, softened
- 80 ml of whipping cream
# – First, heat up a pot and pour the beer into it.
# – Then, throw in the butter and stir till butter has melted.
# – Next, sift the cocoa powder into the beer butter mixture.
# – Whisk till all’s combined. Remove from heat and set aside.
# – Now, in a bowl, break an egg into the yogurt. I can’t stop staring at this picture. Egg yolk gazing should be adopted as a therapeutic treatment.
# – Whisk till they are completely combined. Set aside.
# – Sift the flour and bicarbonate of soda into a mixing bowl. Add the caster sugar too.
# – Now, pour the eggy yogurt mixture into the flour mixture…
# – Followed by the beery chocolaty buttery mixture.
# – Whisk till everything is combined. Now, you’ve got your cake batter!
# – Donna Hay said pour into a loaf pan but because I’m such a rebel, I poured it into a round cake tin lined with parchment paper. Whatever works for you, I say. Stick it into a pre-heated oven at 160 degrees celcius for 1 hour 10 minutes or till cooked (stick a skewer into the cake and pull it out, if there’s no sticky bits means it’s done).
# – When the cake is done, turn it out to cool completely. I’m sorry I’ve got a cracked cake but I prefer to look at it as maximum frosting absorption!
# – Now, it’s time for my favourite part. Frosting!!! Dump the icing sugar, peanut butter and butter into a mixing bowl.
# – Beat till all are combined and creamy.
# – Then, pour in the whipping cream.
# – Beat again till it’s fluffy and creamy and yummy.
# – Set cake and frosting side by side like this. (Okay you don’t really have to do this exactly.)
# – Lay the frosting onto the cake and frost the heck out of it!
# – The chocolate, beer, yogurt and peanut butter cake A.K.A Perfection, DONE!
# – In the background is how the original cake is supposed to look like but I prefer mine obviously because I have more frosting, teeheehee.
I kept the cake in the fridge for about a week and it still tasted so delicious! As the BF said, “this is the kind of good that can’t be bought outside”. Make it happen!