Black Velvet Cake

SERVES: 12

INGREDIENTS

● 225g soft butter, plus extra for greasing

● 350g dark muscovado/ brown sugar

● 4 large eggs, beaten

● 440ml Guinness® (or other dry stout)

● 225g plain flour

● 1 tsp baking powder

● 100g cocoa powder

● 2 tsp bicarbonate of soda

● A pinch of salt FROSTING

● 200g full-fat soft cheese (such as Philadelphia)

● 250g soft butter

● 400g icing sugar

● 2 tsp vanilla extract

● 50ml Champagne (or other sparkling wine)

STEP 1 Preheat the oven to 180°C/gas mark 4. Grease and line 3 x 20cm tins with baking paper.

STEP 2 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to cool.

STEP 3 In a separate bowl, cream together the butter and sugar and add the beaten eggs, a little at a time to prevent curdling. Whisk the Guinness® into the melted chocolate.

STEP 4 Sift together the dry ingredients and fold half into the butter and sugar mixture. Add half of the chocolate mixture and mix thoroughly. Add the remaining dry ingredients, followed by the wet, and whisk until everything is thoroughly mixed.

STEP 5 Spoon the batter into the cake tins and bake in for 20-25 mins, or until an inserted skewer comes out clean. Leave to cool before turning out.

STEP 6 To make the frosting, whisk the butter and soft cheese together. Sift in half the icing sugar. Whisk to combine, before sifting in the remaining icing sugar. Whisk until combined, then add the vanilla and Champagne. Continue to whisk until light and fluffy.

STEP 7 Place one of the cake layers on a serving plate or cake stand. Layer the cakes on top of each other using two-thirds of the frosting, before spreading the remaining third on the top of the cake with a palette knife.