Chocolate stout cake

Method

• step 1

  Butter and line a 26cm x 16cm baking tray with baking paper, leaving enough to hang over the side. Heat the oven to 170C/150C fan/gas 3. Put the stout and butter in a pan over a low heat until the butter has melted. Remove from the heat and stir in the cocoa powder and caster sugar. Set aside to cool slightly.

• step 2

  Put the soured cream, eggs and vanilla extract in a large bowl and whisk together. Pour in the stout mixture and whisk together again. Add the flour and bicarb with a large pinch of salt, and fold into the liquid mixture. Pour into the tin, then bake for 35 mins until a toothpick poked into the centre comes out clean. Transfer to a wire rack, leaving to cool completely in the tin.

• step 3

  Meanwhile, make the stout caramel. Put the stout and sugars in a small pan over a medium heat, stirring, and bring to the boil. Reduce the heat and simmer for 10 mins until reduced by half. Remove from the heat. Stir in the chocolate, cream and a pinch of salt.

• step 4

  To make the frosting, use an electric hand whisk to beat together the soft cheese, icing sugar and cornflour. While still beating, steadily pour in the cream. Continue beating until thickened – it should be soft but not runny.

• step 5

  Lift the cake from the tin using the baking paper and then top with the frosting, using a piping bag if you want to create a professional finish. Drizzle with the stout caramel. Cut into pieces and serve.