Chocolate & Irish Stout Bundt Cake with Soured Cream Frosting

• 15g (1 tbsp/½oz) butter
• 15g (1 tbsp/½oz) cocoa powder

For the chocolate cake:

• 75g (¾ cup/2¾oz) cocoa powder
• 300g (1½ cups/10½oz) golden caster sugar
• 60g (½ stick/2¼oz) unsalted butter
• 1 tsp vanilla bean paste
• 120ml (½ cup/4fl oz) boiling water
• 100ml (½ cup/3½fl oz) Irish stout (I use Guinness)
• 2 eggs, lightly beaten
• 175ml (¾ cup/6fl oz) soured cream
• A pinch of salt
• 200g (1¼ cups/7oz) plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

For the soured cream frosting:

• 50g (3½ tbsp/1¾oz) unsalted butter
• 65ml (4 tbsp/2¼fl oz) soured cream
• 150g (1½ cups/5½oz) icing sugar

Preheat your oven to 160°C fan/180°C/350°F/gas 4.

Melt the butter, then use a pastry brush to brush it generously over the inside of a 10-cup Jubilee Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Scatter over the cocoa powder, moving the pan from side to side to coat it evenly, then tap it while inverted to remove any excess cocoa. Alternatively, spray with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Set aside until ready to use.

Add the cocoa powder, sugar, butter, vanilla and boiling water to a large mixing bowl and whisk until smooth and the butter has melted and the sugar dissolved. Pour in the stout, beaten eggs and soured cream and whisk until smooth. Fold the salt, flour, baking powder and bicarbonate of soda through, then pour into the prepared pan. Bake for 40–45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 10 minutes on a wire rack, then invert onto the wire rack to cool completely.

To make the frosting, beat the butter, soured cream and icing sugar together until smooth, then spread over the top of the cooled Bundt. Decorate with green sugar paste shamrocks for St Patrick’s Day! This Bundt will keep for a few days in an airtight container.