Chocolate Guinness cake

  • Preheat the oven to gas mark 180°C, and butter and line a 9 inch springform tin.

  • Pour the Guinness into a large wide saucepan, add the butter and heat until melted, at which point you should whisk in the cocoa and sugar.

  • Beat the yoghurt with the eggs and vanilla and then pour into the saucepan and whisk in the flour and bicarb.

  • Pour the cake batter into the greased and lined tin and bake for 45 minutes. Leave to cool completely in the tin on a cooling rack.

  • Once the cake has cooled completely, sit it on a flat platter in preparation for icing. Lightly whip the yoghurt and double cream until smooth, sieve over the icing sugar and cornflour and then beat to combine.

  • Ice the top of the black cake so that it resembles the frothy top of the iconic pint.