By Mark Hix
A lovely rich cake that isn’t overly sweet because of the Guinness. I’ve made it with wheat-free self-raising flour so that it’s suitable for those with wheat allergies who still crave a little something sweet!
Preheat the oven to 180°C/gas mark 4. Butter and line a 24 x 6-8cm deep cake tin with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy, then gradually add the beaten eggs.
Mix together the Guiness and cocoa in a separate mixing bow