Chocolate Guinness cake
125 ml Guinness
120g unsalted butter
40g unsweetened cocoa powder
200g dark muscovado sugar
70g sour cream
1 large egg
1/2 teaspoon vanilla extract
140g plain flour
1 1/2 teaspoons bread soda
150g dark chocolate
Preheat your oven to 180C and grease a 9” bundt tin.
Gently heat the Guinness and butter in a saucepan.
In a separate bowl, mix the muscovado sugar and cocoa powder.
Add this to the melted butter and Guinness.
Whisk the egg and sour cream and add to the above mix and finally fold in the four and bread soda.
Pour the batter into the tin and bake for 35-40 minutes until a knife inserted into the centre comes out clean.
Allow to rest in the tin for 10 minutes and de-mould.
While the cake is cooling, place the chopped chocolate and cream in a saucepan and heat gently until smooth.
Drizzle this over the cooled cake and serve with a side of whipped cream.
*Please note if you do not have a Bundt tin you can use a regular 8″ round tin