Beryl Tate E-mail:

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

2 teaspoons bicarbonate of soda

140 g (5 oz) sour cream

2 large eggs - beaten


Preheat the oven to Gas Mark 4 / 350F / 180C (160C 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.