Preheat the oven to 180˚C (160˚C fan oven, 350˚F, Gas Mark 4). Grease and line a deep 20cm (8inch) round cake tin. Put the butter and Guinness® in a saucepan and heat very gently, without boiling, until melted. Remove from the heat and cool for 10 minutes.
Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl. Stir in the sugar and Chocolate pieces. Make a well in the centre.
Mix the egg, milk and Vanilla Extract together and pour into the dry ingredients along with the Guinness® mixture. Mix well to form a smooth, thick batter.
Pour into the prepared tin and bake in the oven for about 55 minutes until risen and just firm to the touch – a skewer inserted into the centre of the cake should come out clean. Cool for 10 minutes then turn on to a wire rack to cool completely.
To decorate, spread the Cream Cheese Style Icing thickly on top of the cake. Smooth the edge by drawing a palette knife around the top to make the icing in-line with the side of the cake, like the head on a pint of Guinness®. Your cake is now ready to serve and enjoy!
Duration: 80mins
Ingredients
FOR THE CAKE:
250g Lightly Salted Butter
250ml Guinness®
230g Self-Raising Flour
100g Dr. Oetker Fine Dark Cocoa Powder
5g Dr. Oetker Bicarbonate of Soda (1tsp)
250g Caster Sugar
150ml Whole Milk
10g Dr. Oetker Madagascan Vanilla Paste (1tsp)
100g Dr. Oetker 72% Extra Dark Chocolate (Broken into small pieces)
