Nigella’s Chocolate Cake with Guinness

250ml Guinness
250g unsalted butter
75g cocoa
400g castor sugar
140ml sour cream
2 eggs
1 tbs vanilla
275g flour
2 ½ tsp bicarb


Preheat oven to 180°C, butter and line 23cm tin (or 20cm if halving cake, recipe suggests springform).

Pour Guinness into a large saucepan, add coarsely chopped butter and heat until butter melted. Whisk in cocoa and sugar. Beat sour cream with egg and vanilla, mix with Guinness batter and finally whisk in flour and bicarb.

Pour into tin and bake for 45-60 minutes. Cool in tin as is quite damp.

Ice with standard chocolate icing.