This cake is so delicious and moist, it disappears very quickly in our house. Try it for yourself.
125 grams of butter at room temperature
250 grams light brown sugar
175 grams plain flour
50 grams cocoa powder
1/2 teaspoon baking powder
1 teaspoon bicarbonate soda
200 mls Guinness or other stout
Cream butter and sugar until pale and creamy. Sift flour, baking powder and bicarbonate of soda into a bowl. Gradually beat in alternately the eggs, dry ingredients and stout until all have been added and the mixture is smooth.
Transfer the mixture into a 20 cm spring-form tin which has been greased and the bottom lined, spreading the surface level. Bake in preheated oven at 160°C for 45-55 minutes until well risen,the top is slightly cracked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for ten minutes then loosen edges, and turn out onto a wire rack to cool.
Two tablespoons of sifted cocoa dissolved in small amount of boiling water (add water by the tablespoon) add icing sugar and a teaspoon of vanilla essence, beating until smooth and firm enough to spread over warm cake.