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Cooks In1 hour 10 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 399 20%
Fat 15.5g 22%
Saturates 8.9g 45%
Sugars 42.5g 47%
Salt 0.2g 3%
Protein 5.6g 11%
Carbs 57.2g 22%
Of an adult's reference intake
- 100 g unsalted butter , plus extra for greasing
- 75 g dark chocolate (70% cocoa solids)
- 200 ml Guinness , plus extra for the icing
- 200 g plain flour
- 20 g cocoa powder
- 1 teaspoon baking powder
- 2 large free-range eggs
- 200 g golden caster sugar
- SOUR CREAM ICING
- 3 tablespoons sour cream
- 200 g icing sugar
By Laura Fyfe
- Cube the butter and chop the chocolate.
- Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
- Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
- Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
- In a medium bowl, mix the flour, cocoa and baking powder until combined.
- In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
- Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
- Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
- Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
- For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
- Spread over the cooled cake and serve.