Stout gives a complex layer of flavour and dark colour with a rich, moist finish. 

Chocolate stout cake with coffee meringue frosting

Serves 6–8 

Ingredients   

1 cup (250ml) Guinness (or any dark stout beer)
½ cup (125ml) freshly brewed coffee
1 cup (250g) butter, melted
½ cup (60g) cocoa powder
2 cups (340g) treacle sugar
2 eggs
2 tsp (10ml) vanilla
2 cup (160ml) buttermilk
2 cups (300g) cake flour
2 tsp (10ml) bicarbonate of soda
½ tsp (2.5ml) baking powder
1 slab (150g) dark chocolate, chopped

For the meringue frosting  

½ cup (100g) white sugar
2 tsp (10ml) instant coffee
¼ cup (60ml) water
2 egg whites
Pinch salt
Pinch cream of tartar 

Method  

1. Preheat oven to 170°C. Line two 20-23cm cake tins with baking paper. 
2. In a bowl of a stand mixer fitted with a whisk attachment, combine stout, coffee, butter, cocoa powder, sugar, eggs, vanilla and buttermilk. 
3. In a separate bowl combine flour, bicarbonate of soda and baking powder. 
4. Add dry ingredients to the wet ingredients and whisk into a smooth batter. 
5. Fold in chopped chocolate.
6. Divide batter evenly between cake tins.
7. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. 
8. Cool cakes in their tins for 5-10 minutes, then unmould and leave to cool completely on a wire rack. 
9. For the frosting, combine sugar, coffee and water in a pot over medium heat. 
10. Stir until sugar has dissolved, then bring to a boil and cook for 10-12 minutes without stirring, until the bubbles become large and the boiling slows. 
11. Combine eggs, salt and cream of tartar in a clean bowl of a stand mixer and whisk to form soft peaks. 
12. Keep the mixer running on medium and slowly pour hot sugar syrup into the whipped eggs in a thin stream. 
13. Once all the syrup has been added, increase speed and mix for another 10-12 minutes, or until meringue has become thick, glossy and cool to the touch. 
14. Lather meringue onto each cake, stack on top of each other and toast the top layer using a blowtorch. 

Cook’s Tip  

Coat chopped chocolate in some flour before folding into the cake batter. This prevents the chocolate from sinking to the bottom of the cake as it bakes. 

Compiled by: Sjaan Van Der Ploeg 
Photographs: Zhann Solomons 

Also read: Triple chocolate tart

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