Prep: 20 min Cook: 40 min Servings: 8
Pan Preparation
- 15g (1 tbsp) butter
- 15g (1 tbsp) cocoa powder
Cake
- 75g (¾ cup) cocoa powder
- 300g (1½ cups) golden caster sugar
- 60g (½ stick) unsalted butter
- 1 tsp vanilla bean paste
- 120ml (½ cup) boiling water
- 100ml (½ cup) Irish stout (e.g., Guinness)
- 2 eggs, lightly beaten
- 175ml (¾ cup) soured cream
- Pinch of salt
- 200g (1¼ cups) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
Frosting
- 50g (3½ tbsp) unsalted butter
- 65ml (4 tbsp) soured cream
- 150g (1½ cups) icing sugar
Instructions Preheat oven to 160°C fan / 180°C / 350°F / gas 4.
Melt butter; brush generously inside 10-cup Bundt pan, coat with cocoa powder (tap out excess). Or use flour baking spray.
Whisk cocoa, sugar, butter, vanilla + boiling water until smooth. Add stout, eggs + soured cream; whisk smooth. Fold in salt, flour, baking powder + bicarb. Pour into pan.
Bake 40–45 min until skewer clean. Cool in pan 10 min, invert to rack to cool completely.
Beat frosting ingredients until smooth; spread on cooled cake. Optional: decorate with green shamrocks.
Keeps few days airtight.
