• 250g softened unsalted butter, plus extra for greasing
  • 200g soft dark brown sugar
  • 100g good-quality dark chocolate, melted
  • 2 large free-range eggs
  • 200ml McGrath’s No.4 Black Stout (or Guinness)
  • 275g self-raising flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

For the icing

  • 200g tub cream cheese
  • 75g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp soured cream
  • 125g white chocolate, melted


Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin. In a bowl sift together the flour, cocoa powder, baking powder and bicarbonate of soda.

In a separate bowl cream the butter and sugar until pale and fluffy. Gradually beat in the melted chocolate until smooth. Then beat in the eggs one at a time. Gradually whisk in the Guinness to make a smooth batter. Then carefully fold in the dry ingredients. Pour into the prepared tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.

For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.


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