Black velvet cake
250ml stout 250g unsalted butter, plus extra for greasing 250g caster sugar 50g cocoa powder 2 eggs 150ml double cream 15g black food colouring gel 280g plain flour 1 tbsp bicarbonate of soda 150g dark chocolate, broken into small pieces 100ml sour cream 500g icing sugar Preheat the oven to 180°C/gas mark 4. Grease and line a 23cm round cake tin. In a large mixing bowl, cream the butter with the sugar with the back of a wooden spoon for 2-3 mins until creamy. Mix in the cocoa powder, then beat in the eggs one at a time. Stir in the double cream, black food colouring gel and the stout, whisking until combined. Sift in the flour and bicarbonate of soda, and fold until combined. Add the small pieces of chocolate and mix in. Transfer the mixture to the tin and bake for 50-55 mins until an inserted skewer comes out clean. Allow the cake to cool in the tin, then remove the baking paper, saving the crumbs that fall away from the cake for decoration. Place the cake on a serving plate. In a large bowl, mix together the sour cream and icing sugar until smooth. Pour over the cake and sprinkle with the reserved cake crumbs.