Chocolate Beer and Pretzel Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Of creamy peanut butter, heaping

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1/2 tbsp Brown sugar
  • 1/4 cup Chocolate chips, mini
  • 3/4 cup Cocoa powder, unsweetened
  • 2 cup Flour
  • 3 cup Powdered sugar
  • 1 1/8 tsp Salt
  • 2 cup Sugar
  • 3 tsp Vanilla

• Snacks

  • 1/2 cup Pretzel sticks, salted

• Dairy

  • 34 tbsp Butter
  • 1/2 cup Heavy cream
  • 2/3 cup Sour cream

• Beer, Wine & Liquor

  • 1 cup Chocolate stout beer

• Other

  • Homemade caramel sauce or your favorite store bought (optional

Found on javacupcake.com

Description

Ingredients

• ½ c salted pretzel sticks
• 2 Tbsp butter, melted
• ½ Tbsp brown sugar
• ¼ c mini chocolate chips
• Homemade caramel sauce or your favorite store bought (optional)
• 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
• 1 c (2 sticks) butter
• ¾ c unsweetened cocoa powder
• 2 c flour
• 2 c sugar
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• ⅔ c sour cream
• 2 tsp vanilla
• 1 c (2 sticks) butter, room temperature
• 1 c heaping of creamy peanut butter
• 3 - 4 c powdered sugar
• ½ c heavy cream
• ⅛ tsp salt
• 1 tsp vanilla

Directions

• In a food processor, pulse the pretzel sticks into small chunks.
• Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
• Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.
• Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
• In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
• Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
• In a large bowl, whisk the flour, sugar, baking soda, and salt together.
• In a separate bowl, whisk the egg together with the sour cream
• Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
• Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
• Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
• Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.
• Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
• Turn the mixer to low and slowly add powdered sugar ½ c at a time.
• Add the salt and the vanilla.
• Add the heavy cream and beat on high until light and fluffy.
• Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
• Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
• Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
• Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
• Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).