Happy weekend, all!

I'm particularly excited about today's post. Because I'm coming to you with a new themed cake recipe. And I daresay, this is one of the best cake recipes I've come up with. Possibly the best. I'm very proud of it.

I'm not much for store-bought birthday cakes. I enjoy baking too much. And I'm good at it. So, I've always preferred to make cakes for loved ones. This has been the case for my boyfriend for his birthday cake every year. In the past, I've used other recipes I've found on Pinterest tailored to his taste liking. This year, I decided to whip up my own recipe.

This cake is moist, rich and decadent. It incorporates a lot of his most favorite flavors: chocolate, peanut butter, and Guinness. I decided to go with a simple whipped cream frosting 1) because he loves whipped cream, and 2) to help balance out the richness of the cake with a lighter frosting.

If you've been to this blog before you probably have noticed we're pretty big nerds and we play Dungeons & Dragons. He even built a dining room table for us that doubles as a table-top gaming table. For his birthday, we hosted a D&D session. And so, I thought I should also theme this cake to go along with that. I used fondant and edible marker to make the cake into a D20.

Of course, if you're not into D&D, you make decide you don't want to decorate your cake in this way, which is totally fine. This recipe is still 100% worth making even without the theming. It was a hit at our party and I will make it time and time again.

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~ Ingredients ~

Chocolate Guinness Cake

3 c. flour
3 c. sugar
1 c. cacao powder (cocoa also works)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
3 eggs
1 Tbsp. vanilla
¾ c. vegetable oil
1½ c. milk
1 c. Guinness

Peanut Butter Crumble

¼ c. peanut butter (room temperature)
2 Tbsp. cream cheese (room temperature)
½ Tbsp. sugar
Dash vanilla extract

Whipped Cream Icing

2 c. heavy whipping cream
2 c. confectioners sugar
2 tsp. vanilla extract


1 lb. green fondant
Black edible marker

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~ Directions ~

Preheat over to 350° and grease three 10-inch round baking pans.

In one bowl, sift together flour, baking soda, baking powder, and salt.

In a separate bowl, blend together milk, vegetable oil, and vanilla.

In a larger mixing bowl, beat together eggs and sugar until light and fluffy. Finally, mix in cacao.

Begin adding the flour and milk mixtures to the butter/sugar mixture, alternating between the two and mixing well between each addition. Finally, add the Guinness and mix until thoroughly combined.

In a separate bowl, beat together all the ingredients for the peanut butter crumble.

Split the cake batter evenly between the three cake pans. Crumble a third of the peanut butter mixture on top of each cake and use a toothpick to swirl in.

Bake for 45 minutes or until a toothpick inserted into the centers comes out clean.

While the cakes are baking, make the icing. Whip together all the ingredients until soft peaks form (about 3 minutes). Refrigerate until ready to use.

Remove the cakes from the oven and allow them to completely cool before icing. I recommend refrigerating them for a while, as colder cakes are easier to work with when assembling.

Once cooled, stack the three cakes with a generous layer of icing in between. Ice all the sides. It doesn't matter if the icing job looks nice. This is just for flavor and to add a layer between the cake and the fondant but the icing won't be seen. Cut the cake in the shape of a D20. Of course, if you're just making the cake and not bothering to do the D20 detailing you can just stop prior to this part.

Roll out the green fondant until you have a flat sheet. Drape over the cake, smoothing out any wrinkle and cutting off the excess.

Draw on the die numbers using the black edible marker.

Congrats! You're done!

I also used some of the excess cake I cut off for shaping to make some beholder cake balls, using modeling chocolate for the tentacles and eyes.