An after dinner coffee drink made with frangelica, baileys & fresh roasted coffee.

Toasted Turtle

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

The rich, decadent character of this gourmet cake stout will fill your senses with friendly, familiar flavors and aromas of yesteryear.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs. Add the whole milk, vegetable oil, vanilla extract, and Hoppin’ Frog Stout. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients, and mix until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

In a large bowl, beat the unsalted butter and cream cheese together until creamy. Gradually add the powdered sugar, mixing until smooth.

Make the Frosting

Mix in the peanut butter and hazelnut spread until fully incorporated.

Add Flavors

Refrigerate the frosting for about 30 minutes to make it easier to spread.

Chill the Frosting

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.

Frost the Cake

Place the second cake layer on top and spread frosting over the top and sides of the cake.

Add Second Layer

Sprinkle chopped hazelnuts and chocolate chips over the top. Drizzle with caramel sauce to taste.

Decorate the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Salt

Eggs

Whole milk

Vegetable oil

Vanilla extract

Hoppin’ Frog Stout

Unsalted butter

Cream cheese

Powdered sugar

Peanut butter

Hazelnut spread

Caramel sauce

Chocolate shavings

Chopped hazelnuts

Caramel drizzle

Chocolate chips

Hoppin’ Frog Peanut Butter Hazelnut Caramel Chocolate Cake Stout

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Hoppin’ Frog Peanut Butter Hazelnut Caramel Chocolate Cake Stout Recipe in just 2h . The rich, decadent character of this gourmet cake stout will fill your senses with friendly, familiar flavors and aromas of yesteryear.

Hoppin’ Frog Peanut Butter Hazelnut Caramel Chocolate Cake Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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