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Chocolate Stout Candy Cane Cake

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Ingredients
  

For the Cake:

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • optional: ¼ tsp peppermint extract
  • 1/2 cup buttermilk
  • ¾ cup stout or porter beer
  • 1/3 cup dark chocolate chips
  • 1 2/3 cups cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 3/4 tsp salt

For the frosting:

  • 10 wt oz dark chocolate
  • 1/3 cup stout
  • ¼ cup heavy cream
  • ¼ cup crushed candy canes

Instructions
 

  • Preheat oven to 325.
  • In the bowl of a stand mixer beat the butter and both kinds of sugar until light and fluffy, about 3 minutes.
  • Add the eggs and vanilla extract (peppermint if using) and beat until well combined.
  • In a microwave safe bowl add the chocolate chips and the stout. Microwave on high for thirty seconds, stir and repeat until the chocolate and beer are well combined.
  • Add the chocolate to the butter and mix until well combined, stopping to scrape the bottom of the mixer to insure the butter and chocolate are well combined. Stir in the buttermilk.
  • In a small bowl mix together the flour, cocoa powder, espresso powder, baking powder and salt.
  • Sprinkle the dry ingredients over the wet ingredients and stir until combined.
  • Pour the batter into a large loaf pan that has been sprayed with cooking spray.
  • Bake at 325 for 65-75 minutes or until a tooth pick inserted in the center comes back with just a few crumbs attached.
  • Allow to cool before removing from pan.
  • To make the frosting add the chocolate, cream and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth.
  • Allow the frosting to cool for about 5 minutes and then pour gently over the cake.
  • Sprinkle with crushed candy canes. Chill until the frosting has set, about 30 minutes.