Last fall I went to Tempe, Arizona with several others to watch our friend, Shaina, participate in her second IronMan. IMAZ 2013 was so much fun, and I can’t believe I didn’t write about it sooner. Shaina rocked her swim, bike and run finishing in 13 hours 18 minutes and 41 seconds. And the girl had the gall to look good at every point we were able to see her. Not cool, girl. At least pretend to struggle through a 2.4 mile swim, a 112 mile bike ride and a MARATHON (26. 2 miles) which adds up to a total of 140.6 miles!
And these participants and finishers were amazing. At exactly midnight, the course shuts down in such a crazy way. If you look away from the countdown clock to check to see who’s coming around the bend next, by the time you look back everything has been taken down and all that is left is the bleachers. But in the minutes before the end, all the spectators and participants who finished earlier (sometimes several hours earlier) and standing along the course screaming and cheering. It’s a sight worth seeing.
Shaina rocked her time from the year before. She beat her old time by about three hours. It was so amazing.
Of course, we just had to make a cake to celebrate!
This is not just any cake. This is Spoon Fork Bacon‘s Spicy Chocolate Stout Cake with Simple Peanut Butter Buttercream.
For this cake I had to learn to make Mexican chocolate. I’m sure there is an easier way to make (buy) this, but I didn’t think of it. I melted four ounces of semisweet chocolate, added some almond extract and cinnamon, froze it and then grated it for the cake. It took forever (and the chocolate kept melting in my hands), but it tasted great!
When I cut off the top of the cake to even it out is when I realized, unfortunately, that my oven was broken.
But this guy definitely got eaten anyway. No complaints.
Spicy Chocolate Stout Cake with Peanut Butter Buttercream
WW Points: I can’t bear to calculate. It’s a cake, just have a little bit.
For the cake:
2 cups cake flour (all purpose is fine)
1/2 cup unsweetened cocoa powder
4 ounces Mexican chocolate, finely ground (plus more for garnish)
3/4 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter
1 1/2 cup superfine sugar (granulated is fine)
1/2 cup light brown sugar
2 ounces bittersweet chocolate, melted
2 large eggs
1 cup milk
12 ounces chocolate stout (Guinness is fine)
For the Mexican chocolate:
4 oz semisweet chocolate
2 tsp ground cinnamon
4 drops almond extract
For the frosting:
½ cup unsalted butter, softened
3/4 cup creamy peanut butter
1 3/4 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1. Preheat oven to 350˚F.
2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. In a stand mixer fitted with a paddle attachment or with a hand mixer cream together butter and sugars. Add melted chocolate and continue to cream together.
4. Add eggs one at a time, scraping down the sides of the bowl after each addition. Add milk and mix until just combined.
5. Add flour mixture and stout to butter mixture, 1/3 at a time alternating, beginning with the flour mixture.
6. Scrape down sides of the bowl and mix until everything is well incorporated and fold in ground Mexican chocolate. Pour mixture into a prepared 9×13 pan and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow cake to cool completely before frosting, cutting and serving.
8. For frosting: Place butter, and peanut butter in a mixing bowl and beat together with a hand mixer. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy.
9. To assemble: Spread frosting over surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.
Baking Music: I can’t remember, but I was listening to Dinah Washington as I wrote this. Does that count? A little?
This may be a tad belated, but CONGRATS FRIEND!