Need a 25 cm (10") round cake tin.
INGREDIENTS to serve 12 slices :-
250 g (9 oz) butter
250 ml (9 fl oz) Guinness
75 g (3 oz) cocoa powder
400 g (14 oz) granulated sugar
275 g (10 oz) plain flour
2½ teaspoons bicarbonate of soda
140 g (5 oz) sour cream
2 large eggs - beaten
Preheat the oven to Gas Mark 4 / 350°F / 180°C (160°C for fan oven).
Melt the butter in a large saucepan with the Guinness.
Remove from the heat, and sieve in the cocoa powder.
Mix until smooth using a whisk or fork, then add the granulated sugar.
Sieve in half the plain flour and bicarbonate of soda.
Add half the beaten eggs and sour cream, and whisk the mixture.
Sieve in remaining plain flour and bicarbonate of soda.
Add remaining eggs and sour cream, and cream mixture until smooth.
Pour into the cake tin and bake for 50 to 60 minutes, until a wooden skewer inserted in the centre of the cake comes out clean.
Allow to cool in the tin before removing.
200 ml (7 fl oz) double cream
200 g (7 oz) dark chocolate - broken into small pieces
Using a small saucepan, heat the cream until just bubbling.
Then off the heat, stir in the broken chocolate until smooth.
Allow to cool before spreading over the cold cake.