Serves 8-10 Prep 15 mins Cook 50-55 mins 250g unsalted butter, plus extra
for the tin 300ml Guinness 100g dark chocolate (minimum
54% cocoa solids) 50g cocoa powder 300g self-raising four 300g caster sugar 2 eggs 100ml double cream 1 tsp vanilla bean paste FOR THE ICING & DECORATION 150g unsalted butter, softened 150g icing sugar 200g cream cheese 50g good-quality white chocolate,
curls or grated (optional) 1 Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm round loose-bottomed cake tin and line it with baking parchment.
2 Put the butter, Guinness, chocolate and cocoa into a large saucepan set over a low heat until the butter and chocolate have just melted and no more – do not let the mixture boil. Then stir in the four and caster sugar. Once combined, add the eggs, cream and vanilla.
3 Pour the batter into your prepared tin and bake for 45-50 mins or until a knife inserted into the centre of the cake comes out clean. Allow to cool in the tin for 15 mins, then transfer to a wire rack and leave to cool completely.
4 To make the icing, beat the butter and icing sugar together in a bowl until pale and fuffy. Add the cream cheese and beat again for 1 min. Cut the top of the cake to level it if required, then spoon the icing on to the top of the cake and spread it across the surface to the edges. Decorate with the white chocolate, if you like.
Recipes adapted from Gatherings by Flora Shedden (£25, Octopus)