Chocolate Guinness Cake
cup cocoa powder
½bicarbonate of soda/baking soda
For the frosting:
good-quality white chocolate
at room temperature
icing sugar – sifted
Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.
Melt the butter into the Guinness in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the greek yoghurt with the eggs and vanilla in a separate bowl until combined, then add to the Guinness mixture.
Whisk in the flour and bicarb until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Melt the white chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat.
Remove from the heat to cool for about 10 minutes.
Place the butter and cream cheese in a bowl and beat until fluffy and combined.
Mix in the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.
To assemble the cake, place it on a cake stand and spread with frosting. Throw on some green sprinkles if you feel the need!