For the Cake

  • 250g butter 250g butter
  • 250ml stout 250ml stout
  • 350g Tate & Lyle Fairtrade Pure Cane Caster Sugar 350g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 80g cocoa powder 80g cocoa powder
  • 150g soured cream or buttermilk 150g soured cream or buttermilk
  • 2 large eggs 2 large eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 270g plain flour 270g plain flour
  • 2 tsp baking soda 2 tsp baking soda

For the Frosting

  • 300g full-fat cream cheese 300g full-fat cream cheese
  • 150g Tate & Lyle Fairtrade Cane Icing Sugar 150g Tate & Lyle Fairtrade Cane Icing Sugar
  • 130 g double cream 130 g double cream



  1. Preheat the oven to 180 C (160 C fan). Grease and line 32cm x 22cm rectangular baking tin with baking paper, leaving plenty of overhang.
  2. Place the butter and the stout into a large saucepan over medium heat and allow the butter to melt completely. Remove from the heat and add the sugar and cocoa powder. Stir well to combine the ingredients and set them aside. In a large bowl, mix together the flour and the baking soda and set aside.
  3. In a small jug or small bowl, whisk together the eggs, vanilla, and soured cream. Pour the mixture into the liquid and whisk to combine. Add the liquid into the bowl with the flour and soda and stir all ingredients together until you have a smooth, runny batter.
  4. Pour the batter into the prepared baking tin and bake for 40 -45 minutes, until a toothpick inserted in the middle comes out almost clean (it should have some crumbs attached to it as it is quite a damp cake).
  5. Remove the cake from the oven and allow it to cool completely.
  6. To make the frosting, beat the cream cheese for a couple of minutes until smooth and fluffy (use a hand-held mixer). Add the icing sugar and whisk again to combine. Pour in the double cream and beat again for a couple more minutes, until the frosting has a spreadable consistency. You can also place it in the fridge for 20-30 minutes to firm up a bit.
  7. Once the cake has cooled completely, lift it from the baking tin and transfer into a large plate or serving board. Spread the cream cheese frosting on top of it. Slice and enjoy!

Chef's Tip

You can also use 23 cm round springform cake tin in this recipe.