White chocolate cake?
Dark Chocolate Guinness Cake
250g unsalted butter
400g caster sugar
1 x 142ml pot sour cream
1 tablespoon real vanilla extract
275g plain flour
2 1/2teaspoons bicarbonate of soda
Preheat the oven to 180 degrees and line the bottom of a 23cm springform tin with baking paper.
In a large saucepan, place your guinness and butter and stir over a low heat. When the butter has melted into the guinness, add the sugar and cocoa. Separately beat the eggs, sour cream and vanilla together before whisking into the dark guinness liquid. Finally you can stir in the plain flour and bicarb until combined. Pour the batter in the cake tin and bake for an hour.
I literally baked this cake twice within a week. It freezes beautifully if you want to slice it up, as I have, for my lovely husband to take in his lunch; it is simply sublime with custard or icecream as a dessert; or you can frost it, as I have here, with my divine Cream Cheese Frosting and adding some chocolate coated strawberries.