Ingredients

Serves 6

Prep Time: approx 1.5 hours plus cooling

• 250g unsalted butter
• 250ml stout - Zero alcohol stout can be used if preferred
• 75g cocoa powder, sifted
• 2 large eggs
• 145g Creme fraiche
• 275g plain flour, sifted
• 1 tbs vanilla extract
• 2 tsp baking powder, sifted
• 350g caster sugar

Topping:

• 300ml Creme fraiche
• 80g mascarpone
• Zest of 1/2 orange

Method

1. Whisk all the topping ingredients together and set aside.
2. Preheat the oven to 180°C (fan).
3. Grease and line a 20cm round cake tin.
4. Place the butter, stout and cocoa powder in a pot and heat over a medium heat. Still continuously until combined and melted. Remove from the heat and allow to cool.
5. In a bowl whisk the eggs, creme fraiche, sugar and vanilla together. Whisk in the cooled stout and butter mix. Add the flour and baking powder and carefully fold together.
6. Spoon into the prepared cake tin and smooth the top.
7. Bake in the preheated oven for 1 hour and 10 mins or until a skewer comes out clean.
8. Remove from the oven and place on a rack to cool. After about 20 minutes remove from the tin and allow to cool completely.
9. When cool spread the topping onto the cake and then you are ready to serve.