- Guinness 200ml
- butter 250g
- caster sugar 350g
- vanilla extract 1tbsp
- plain flour 300g
- bicarbonate of soda 3tsp
- cocoa powder 70g
- whole milk strained yoghurt 200g
- eggs 2
- Topping
- whole milk strained yoghurt 300g
- double cream 150ml
- icing sugar 100g
- cornflour 2tsp
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Preheat the oven to gas mark 180°C, and butter and line a 9 inch springform tin.
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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.
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Beat the yoghurt with the eggs and vanilla and then pour into the saucepan and whisk in the flour and bicarb.
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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.
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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.
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Ice the top of the black cake so that it resembles the frothy top of the iconic pint.
