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Recipes by: Katelyn Williams
Chocolate stout cake
Indulge in chocolatey decadence this festive season. Try this rich, chocolate stout cake from Katelyn Williams, the perfect holiday, comfort food recipe.
1 cup stout beer
224g butter, chopped
75g cocoa, sifted
2 eggs
⅔ cup sour cream
2 cups cake flour
1 1/2t bicarbonate of soda
2 cups castor sugar
Icing
4 egg whites
1 cup light brown sugar
1/4 cup cocoa, sifted
Preheat oven to 160°C.
Heat stout and butter until melted.
Remove from heat and whisk in cocoa.
Set aside.
Whisk egg and sour cream and add to the stout mix with the flour, bicarbonate of soda and sugar and whisk well.
Pour into a greased loaf or cake tin and bake for 1 hour 20 minutes or until a skewer comes out clean.
Cool slightly in the tin before turning out. For the icing, whisk egg white in a bowl over simmering water until soft peaks form. Gradually add sugar and beat until stiff.
Remove from the heat and whisk on low until cool.Whisk in cocoa and top the cake with mounds of the meringue.
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