Stout Cake with Whiskey Caramel and Toasted Meringue

A British Meal

Full-bodied ale enhances the batter of this classic Stout Cake. Cloudily ripples of toasted meringue balance the dessert’s robust chocolate flavor, while drizzles of whiskey caramel echo its depth.

Stout Cake with Whiskey Caramel and Toasted Meringue
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  1. 2 cups sugar
  2. 2 cups all-purpose fl our
  3. 2⁄3 cup unsweetened cocoa powder
  4. 1 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs, lightly beaten
  10. 1 teaspoon vanilla extract
  11. 1 cup stout*
For the Whiskey Caramel
  1. 1 1/2 cups sugar
  2. 1 cup water
  3. 1⁄3 cup butter, softened
  4. 3/4 cup heavy whipping cream
  5. 2 tablespoons whiskey
  6. 1/2 teaspoon vanilla extract
  7. 1⁄8 teaspoon salt
For the Meringue Topping
  1. 6 egg whites, room temperature
  2. 1/4 teaspoon cream of tartar
  3. 1⁄8 teaspoon salt
  4. 1 1/4 cups sugar
  5. 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Spray a 9-inch cake pan with baking spray with flour. Line bottom of pan with a parchment round, and spray again.
  2. In a medium bowl, whisk together sugar, flour, cocoa powder, salt, baking powder, and baking soda.
  3. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Add buttermilk mixture to flour mixture, stirring just until combined.
  5. In a small saucepan over high heat, bring stout to a boil, and add to batter, whisking until smooth. Pour into prepared pan.
  6. Bake for 20 to 25 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and let cool in pan for 10 minutes. Remove from pan to a wire rack to let cool completely.
  7. Using a wooden-spoon handle, poke 10 to 12 holes into cake. Pour half of Whiskey Caramel onto cake, and allow caramel to soak in.
  8. Top with Meringue Topping. Using a culinary blowtorch, toast meringue until golden brown. Drizzle 1/4 cup Whiskey Caramel onto cake. Serve with remaining Whiskey Caramel, if desired. Store, covered, in refrigerator for up to 3 days.
For the Whiskey Caramel
  1. In a small, heavy-bottomed saucepan, combine sugar and water. Bring mixture to a boil over high heat. Continue to cook, stirring often, until mixture is amber colored and registers 340° on a candy thermometer. Remove from heat, and stir in butter until melted. Add cream, and whisk to combine. Add whiskey, vanilla extract, and salt, stirring to combine. Let cool completely. Store, covered, at room temperature for up to 1 week.
For the Meringue Topping
  1. In the bowl of a stand mixer, combine egg whites, cream of tartar, and salt. Beat on high speed with a whisk attachment until frothy. Gradually add sugar, 1 tablespoon at a time, until all is incorporated. Continue to beat on high speed for 6 to 8 minutes or until stiff, glossy peaks form. Add vanilla extract to meringue, and beat to combine. Use immediately.
  1. *For testing purposes, we used Guinness Extra Stout.
 This recipe can be found in the September 2015 issue of Victoria.

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  1. I just got around to trying this recipe today and the cake took much longer to bake (app. 45-50 minutes) than suggested in recipe. Has anyone else had this problem?
    The reason I’m just now getting around to the recipe is that I’m going through my issues and pulling them apart (after six years, I’ve re-read and enjoyed each issue numerous times!)


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