If you’re bored of the usual chocolate cake flavours and are looking for something a bit more decadent and rich, then you can’t go any further than this boozy, mouthwatering Guinness version! With just a few easy steps, this cake is no harder to whip up than the traditional version.

You can serve this up to family and friends for a bit of a tasty surprise or leave it all to yourself! Either way, serve it up with a scoop of plain ice cream and you’re good to go. Enjoy!

Ingredients

• 250g butter, chopped
• 200g dark chocolate (50% cocoa), chopped
• 100g dark chocolate (70% cocoa), chopped
• 215g (1 cup) caster sugar
• 100g (1/2 cup firmly packed) dark brown sugar
• 250ml (1 cup) Guinness Extra Stout
• 1 tablespoon golden syrup
• 2 teaspoons vanilla extract
• 3 eggs
• 85g (1/3 cup) sour cream
• 225g (1 1/2 cups) plain flour
• 2 tablespoons dark cocoa powder
• 1 teaspoon baking powder
  Ganache
• 200g dark chocolate (50% cocoa), chopped
• 190g (3/4 cup) sour cream
• 2 tablespoons Guinness Extra Stout
• 1 1/2 tablespoons golden syrup

Method

1. Preheat oven to 160C/140C fan forced. Grease a 22cm springform pan and line with baking paper. Place the butter, dark chocolates, sugars, Guinness, golden syrup and vanilla in a saucepan over low heat. Cook, stirring, for 6-8 minutes or until melted and smooth. Transfer to a large bowl and set aside for 15 minutes to cool.
2. Place the eggs and sour cream in a small bowl and whisk until combined. Whisk the egg mixture into the chocolate mixture until combined and glossy. Sift over the flour, cocoa and baking powder and stir until combined. Pour into prepared pan. Bake for 1 hour 10 minutes or until crumbs cling to a skewer when inserted into the centre. Set aside for 30 minutes to cool in the pan before transferring to a wire rack to cool completely.
3. To make the ganache, place chocolate, sour cream, Guinness and golden syrup in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often, for 6-7 minutes or until melted and smooth. Set aside, stirring occasionally, for 11/2 hours or until thick and spreadable. Spread the ganache over the cake.