This cake is also not for those who are watching their waistline. If you are conscious of what you eat, look away now!
Sponge Ingredients:
- 250ml Guinness
- 250g of unsalted butter
- 100g bournville cocoa powder
- 400g sugar
- 2 eggs
- 70ml semi skimmed milk
- 280g plain flour
- 2 tsp bicarbonate of soda
- 1/2 tsp baking powder
Frosting Ingredients:
- 50g unsalted butter (softened)
- 300g icing sugar
- 130g cream cheese
- Preheat the oven to 170 degrees (gas mark 3) and line the bottom of your cake time with greaseproof paper.
- Put the guinness and butter in a saucepan and simmer. When the butter has melted, add the cocoa and sugar, then stir with a whisk until it has melted into the mixture.
- Mix the milk and eggs together in a bowl, add the the pan slowly whilst stirring with the whisk.
- In a large bowl, combine the rest of the dry ingredients together and make a hole in the centre.
- Pour a third of the wet mix into the centre of the dry ingredients and mix together. Once combined add another third and repeat this process until all the contents of the pan have been added.
- Pour the batter into the cake tin and place on the middle shelf in the oven. Bake for 45 minutes, or until soft but firm in the middle (you may use a knife to check by piercing the center and seeing if the knife is clean).
- Place the cake on a wire rack, and trim off the raised top of the cake, (approximately 2-3cm), then set it aside for later.
- Leave to cool and start on the frosting.
- Use a fork and combine the icing sugar and butter until it looks like breadcrumbs.
- The add the cream cheese and mix with a spoon until smooth.
- Once the cake is cooled, cover the top and sides of the cake with the frost.
- Take your trimmed cake top and crumble it over the top of the cake.
Take a knife, cut a piece and ENJOY!!!
