Chocolate Cake with Guinness

• unsalted butter↗225g g

  cut into cubes, plus extra for the pan

• Guinness↗225ml ml
• cocoa powder↗100g g
• sugar↗375g g
• eggs↗2
• sour cream↗150ml ml
• vanilla paste↗2 tsp tsp
• wheat flour↗275g g
• baking soda↗2 tsp tsp
• soft cheese (full fat)↗250g g
• powdered sugar↗150g g
• starch↗1 tsp tsp
• cream↗150ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 180/160 °C (convection)/gas mark 4. Grease and line the bottom of a 23 cm removable-bottom cake tin with butter.

2. 2

   Pour the Guinness into a saucepan and add the cubed butter. Bring to a gentle boil, then reduce the heat and stir until the butter melts. Remove from heat.

3. 3

   Sift the cocoa powder and sugar together. In a jug, whisk the eggs with the sour cream and vanilla paste, then pour into the Guinness mixture.

4. 4

   Finally add the flour and baking soda, mix. Pour the batter into the tin and bake for 50–60 minutes. A skewer inserted into the centre should come out dry; if not, return to the oven and check after another 10 minutes. Let cool in the tin.

5. 5

   Meanwhile prepare the frosting. Beat the soft cheese until smooth, then gradually add the powdered sugar one spoonful at a time together with the starch. In a separate bowl, whisk the cream to soft peaks, then fold it into the cheese mixture. Spread the frosting over the entire cake, slice and serve. Store in the refrigerator for up to a week.