23cm (9in) round deep cake tin
250g (8.8 oz) Unsalted Butter
25g (0.9 oz) Cocoa Powder
100g (3.5 oz) Elizabeth Shaw Extra Dark Chocolate
400g (14 oz) Caster Sugar
142ml Sour Cream
1 tbsp Vanilla Extract
300g (10.5 oz) Plain Flour
2½ tsp Baking Powder
FOR THE BUTTERCREAM
300g (10.5 oz) Cream Cheese (Philadelphia or similar)
150g (5.3 oz) Icing Sugar
125ml Double Cream (or Whipping Cream)
- Preheat the oven to 180°C / 350°F / Gas 4 and butter and line the cake tin.
- Pour the Guinness into a large wide saucepan, add the butter - either in slices or spoons - and heat until the butter has melted, at which point you should add in the cocoa, sugar and chocolate.
In a separate bowl, beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour.
Leave the cake to cool completely in the tin on a cooling rack, as the cake is quite a damp cake.
- When the cake is cold, sit it on a flat platter or cake stand and you can now start icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
- Add the cream and beat again until it makes a spreadable consistency - you can now ice the top of your black cake so that it resembles the frothy top of a famous pint!!