Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 tsp (7g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) stout beer
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (12g) instant espresso powder
  • 1/2 cup (120ml) strong brewed coffee
  • 1/4 cup (50g) brown sugar
  • 1 tbsp (15g) unsalted butter
  • 4 large egg whites (120g)
  • 1 cup (200g) granulated sugar
  • 1 1/2 cups (340g) unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch pans and line the bottoms with parchment paper to ensure a clean release.
  2. Sift the flour, cocoa powder, baking soda, and salt together to remove lumps and aerate the dry ingredients.
  3. Combine the oil, room-temperature eggs, vanilla, and stout in the mixer.
  4. Bloom the espresso powder in hot coffee first. Gradually add the dry ingredients and the coffee mixture. Mix on medium-high until the batter transforms into a deep mahogany color and appears glossy.
  5. Divide the batter evenly between pans and bake for 30 minutes or until a toothpick comes out with just a few moist crumbs.