Guinness Dates Chocolate Cake

Makes 8 to 10 servings

8 ounces of Guinness beer 2½ sticks unsalted butter, plus extra for greasing 1¼ cups unsweetened cocoa powder 1¾ cups superfine sugar 1⁄3 cup milk 1 teaspoon vanilla extract 2 eggs 2 teaspoons baking soda 1 teaspoon baking powder 2½ cups all-purpose flour ½ cup pitted dried dates, very finely chopped

FROSTING 3½ ounce white chocolate, finely chopped ¾ cup cream cheese

Instructions: Preheat oven to 350 degrees, and grease and line an 8½inch springform cake pan.

In a large saucepan, combine the Guinness and butter, and melt over low heat. Remove from the heat, add the cocoa powder and sugar, and stir to blend. Stir in the milk and vanilla, and then add the eggs one at a time, mixing after each addition.

Stir together the baking soda, baking powder and flour into a mixing bowl. Add the cocoa mixture, folding gently with a large spatula to blend thoroughly. Add the dates, give the batter a quick stir, and transfer it to the prepared pan. Bake for 40 to 50 minutes, or until a skewer inserted in the center comes out dry. Transfer to a wire rack, unlatch the pan and let cool.

Meanwhile, make the frosting. Melt the white chocolate in a heat-proof bowl over a pan of barely simmering water. In a small bowl, mix the melted chocolate and cream cheese to frost the cooled cake.