FOR THE CAKE
- 1.5 cups granulated sugar
- 1.5 cups all-purpose flour
- 0.5 cup dark cocoa powder (or regular cooca powder)
- 1 tsp baking powder
- 1 cup buttermilk (or whole milk)
- 6 tablespoon salted Challenge Butter, melted
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup boiling Guinness or stout beer
FOR THE MERINGUE
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
MAKE THE CAKE
- Preheat oven to 350°F and spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
- In a large bowl, whisk together sugar, flour, cocoa, and baking powder. In a medium bowl, whisk together buttermilk, melted Challenge butter, eggs, and vanilla.
- Add buttermilk mixture to flour mixture, whisking just until combined. Add beer, whisking until smooth. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes.
- Gently remove the cake from pan and place on a cooling rack.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until frothy.
- In a small heavy-bottomed saucepan, bring sugar and water to a boil over high heat. Cook, stirring frequently until mixture registers 240°F on a candy thermometer.
- Remove from heat and slowly pour into the beaten egg whites, with the mixer running on low speed.
- Continue beating at high speed until stiff glossy peaks form, 6 to 8 minutes. Use immediately.
- Top cake with Meringue, and brown with a kitchen torch.
- Best served immediately but can be stored in the refrigerator for 1-2 days.