Recipes, re-invented from cooking shows
Peanut Butter Milk Stout Cake
Prep. Time:
Baking Time:
Total Time:
35 mins
1 hour 5 mins
3 hours 30 mins
Serves:
One 10-cup bundt cake (12–14 slices)
Gabe created this dish for Great British Bake Off ™ Series 17. A moist, near-black chocolate stout bundt built on a peanut butter milk stout, crowned with piped peanut butter frosting, keeps the pipe work and bake the judges praised exactly as they were. The flat flavor they flagged is fixed with sa...
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Ingredients
FOR THE PEANUT BUTTER MILK STOUT SPONGE: Softened unsalted butter, for the pan Dutch-process cocoa powder, for the pan 1 cup peanut butter milk stout (or plain milk stout) 1 stick + 2 Tbsp (10 Tbsp) unsalted butter, cubed ½ cup creamy peanut butter (commercial, not natural-style) ¾ cup Dutch-process cocoa powder 2 oz bittersweet chocolate (70%), finely chopped ½ tsp instant espresso powder 1 cup granulated sugar ½ cup packed dark brown sugar ⅔ cup sour cream, at room temperature 3 large eggs, at room temperature 2 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda, measured level 1 tsp baking powder, measured level 1 tsp fine sea salt
FOR THE PEANUT BUTTER FROSTING: 1 stick (8 Tbsp) unsalted butter, softened ½ cup creamy peanut butter (commercial, not natural-style) 2 cups powdered sugar, sifted 1 tsp vanilla extract ½ tsp fine sea salt 2–3 Tbsp heavy cream or milk stout (in addition to the 1 cup above)
FOR THE BITTERSWEET GANACHE GLAZE: ⅓ cup heavy cream 3 oz bittersweet chocolate (70%), finely chopped Pinch flaky sea salt
TO FINISH: ⅓ cup roasted salted peanuts, chopped
EQUIPMENT: 10-cup bundt pan Pastry brush Large saucepan Sifter or fine-mesh sieve Skewer Instant-read thermometer Wire rack Stand mixer or hand mixer Piping bag Open-star piping tip Small saucepan
Method
STEP 1: PREPARE THE PAN
Heat the oven to 325°F. Brush the bundt pan generously with softened butter, working it into every groove with a pastry brush, then dust with Dutch-process cocoa powder and tap out the excess.
STEP 2: MAKE THE STOUT BASE
Warm the stout and cubed butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the peanut butter, Dutch-process cocoa powder, chopped bittersweet chocolate and instant espresso powder until smooth, then whisk in the granulated sugar and dark brown sugar.
STEP 3: ADD THE EGGS
Whisk the sour cream, eggs and vanilla extract together until smooth, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and fine sea salt together, then whisk into the wet mixture until just smooth. The batter will be thin and pourable; that is correct, so do not add more flour.
STEP 5: BAKE THE CAKE
Pour the batter into the prepared pan. Bake for 55–65 minutes, until a skewer comes out with a few moist crumbs and the center reads 200–205°F on an instant-read thermometer. Do not raise the heat to speed it up; the wet batter needs a long, low bake.
STEP 6: COOL THE CAKE
Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely, about 1¼ hours. The cake should read 75°F or below before any glaze or frosting goes on.
STEP 7: MAKE THE FROSTING
While the cake cools, beat the softened butter and peanut butter with a stand mixer or hand mixer until smooth and pale, about 2 minutes. Beat in the powdered sugar, vanilla extract and fine sea salt, then add the cream or stout a tablespoon at a time until the frosting is stiff enough to pipe and hold a ridge. Spoon into a piping bag fitted with an open-star tip.
STEP 8: TASTE AND ADJUST
Taste a little frosting together with a crumb from the cooled cake. The peanut should come first, then chocolate, then a clear edge of salt. If it tastes only sweet, beat more salt into the frosting a pinch at a time.
STEP 9: MAKE THE GLAZE
Heat the heavy cream in a small saucepan until it just simmers at the edges, then pour it over the chopped chocolate. Leave for 2 minutes, stir until smooth and stir in the flaky sea salt. Cool for about 10 minutes, until thick enough to coat a spoon but still pourable.
STEP 10: GLAZE THE CAKE
Spoon the glaze over the top of the cooled cake and let it run down the ridges. Leave to set for 15 minutes.
STEP 11: PIPE AND FINISH
Pipe a ring of peanut butter frosting rosettes around the top of the cake, working only on set glaze. Scatter the chopped salted peanuts over the piping just before serving.
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Instructions
FOR THE PEANUT BUTTER MILK STOUT SPONGE:
Softened unsalted butter, for the pan
Dutch-process cocoa powder,(/interesting-ingredients/dutch-process-cocoa-powder) for the pan
1 cup peanut butter milk stout (or plain milk stout)
1 stick + 2 Tbsp (10 Tbsp) unsalted butter, cubed
½ cup creamy peanut butter (commercial, not natural-style)
¾ cup Dutch-process cocoa powder
(/interesting-ingredients/dutch-process-cocoa-powder)2 oz bittersweet chocolate (70%), finely chopped
½ tsp instant espresso powder
(/interesting-ingredients/instant-espresso-powder)1 cup granulated sugar
½ cup packed dark brown sugar
⅔ cup sour cream, at room temperature
3 large eggs, at room temperature
2 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)2 cups all-purpose flour
1 tsp baking soda, measured level
1 tsp baking powder, measured level
1 tsp fine sea salt
FOR THE PEANUT BUTTER FROSTING:
1 stick (8 Tbsp) unsalted butter, softened
½ cup creamy peanut butter (commercial, not natural-style)
2 cups powdered sugar, sifted
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)½ tsp fine sea salt
2–3 Tbsp heavy cream or milk stout (in addition to the 1 cup above)
FOR THE BITTERSWEET GANACHE GLAZE:
⅓ cup heavy cream
3 oz bittersweet chocolate (70%), finely chopped
Pinch flaky sea salt(/interesting-ingredients/flaky-sea-salt)
TO FINISH:
⅓ cup roasted salted peanuts, chopped
EQUIPMENT:
10-cup bundt pan
Pastry brush
Large saucepan
Sifter or fine-mesh sieve
Skewer
Instant-read thermometer
Wire rack
Stand mixer or hand mixer
Piping bag
Open-star piping tip
Small saucepan
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 325°F. Brush the bundt pan generously with softened butter, working it into every groove with a pastry brush, then dust with Dutch-process cocoa powder and tap out the excess.
STEP 2: MAKE THE STOUT BASE
Warm the stout and cubed butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the peanut butter, Dutch-process cocoa powder, chopped bittersweet chocolate and instant espresso powder until smooth, then whisk in the granulated sugar and dark brown sugar.
STEP 3: ADD THE EGGS
Whisk the sour cream, eggs and vanilla extract together until smooth, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and fine sea salt together, then whisk into the wet mixture until just smooth. The batter will be thin and pourable; that is correct, so do not add more flour.
STEP 5: BAKE THE CAKE
Pour the batter into the prepared pan. Bake for 55–65 minutes, until a skewer comes out with a few moist crumbs and the center reads 200–205°F on an instant-read thermometer. Do not raise the heat to speed it up; the wet batter needs a long, low bake.
STEP 6: COOL THE CAKE
Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely, about 1¼ hours. The cake should read 75°F or below before any glaze or frosting goes on.
STEP 7: MAKE THE FROSTING
While the cake cools, beat the softened butter and peanut butter with a stand mixer or hand mixer until smooth and pale, about 2 minutes. Beat in the powdered sugar, vanilla extract and fine sea salt, then add the cream or stout a tablespoon at a time until the frosting is stiff enough to pipe and hold a ridge. Spoon into a piping bag fitted with an open-star tip.
STEP 8: TASTE AND ADJUST
Taste a little frosting together with a crumb from the cooled cake. The peanut should come first, then chocolate, then a clear edge of salt. If it tastes only sweet, beat more salt into the frosting a pinch at a time.
STEP 9: MAKE THE GLAZE
Heat the heavy cream in a small saucepan until it just simmers at the edges, then pour it over the chopped chocolate. Leave for 2 minutes, stir until smooth and stir in the flaky sea salt. Cool for about 10 minutes, until thick enough to coat a spoon but still pourable.
STEP 10: GLAZE THE CAKE
Spoon the glaze over the top of the cooled cake and let it run down the ridges. Leave to set for 15 minutes.
STEP 11: PIPE AND FINISH
Pipe a ring of peanut butter frosting rosettes around the top of the cake, working only on set glaze. Scatter the chopped salted peanuts over the piping just before serving.
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