Black Forest Gateau has always been one of my favourites David. My youngest is a very good cake/dessert maker and makes mean chocolate layer cake, with chocolate icing. Not good fora man on a diet. There is a marbled Madeira in the cupboard at the moment.
Loving ALL the suggestions here - and Margaret - I'd never have thought about putting stout into a cake by why not? When we were eating dinner this evening we had freshly prepared Beetroot (not the tinned stuff). And I said to my partner's mum - you reckon it would work in a cake, she said, "can't see why not, just have to figure out what to pair it with ... food for thought (no pun intended).
I have never tried this, but it sounds nice. I pinched it from another site.
Chocolate Beetroot Cake
30g cocoa powder
115g plain flour
1.5 teaspoons baking powder
Pinch of salt
150g caster sugar
240ml corn oil
1.t teaspoons vanilla essence
3 whole eggs, beaten
200g plain cooked beetroot - well drained & grated
110g plain dark chocolate, chopped into small pieces (rubble rather than dust)
Preheat the oven to 375F/190C/Gas 5.
Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well.
Grease a 18.5cm (7-inch) cake tin with butter and line with greaseproof paper. Pour in the cake mix.
Bake for 50 minutes, until a skewer comes out clean. It will be fairly moist and 'fudgy' in the middle.
Turn out, and cool on a rack. Serve dusted with icing sugar and with a dollop of creme fraiche.
When the cake is cool, coat with a plain chocolate glaze: melt 150g dark chocolate in a bowl set over a saucepan of simmering water, and stir in 125ml double cream. Mix together thoroughly. Allow to cool a little, then pour over the cake to coat it evenly.