Dark-chocolate Guinness cake

For the batter, preheat the oven to 180°C and grease and line the base of two 23cm-round cake tins. Cream the butter and sugars together using electric beaters until pale and fluffy.

Add the eggs, 1 at a time, beating continuously, until fully incorporated.

In a separate bowl, combine the cocoa powder and Guinness and mix to a smooth paste.

Combine the flour, salt, bicarbonate of soda and baking powder in a bowl and fold into the egg and sugar mixture. Fold in the cocoa mixture and divide the batter between the prepared cake tins. Bake until a skewer inserted into the centre of the cake comes out clean, 30 minutes.

While the cake sponges bakes, make the icing. Add the cream, salt and vanilla to a small pot and bring to a boil. Remove from heat and place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and stir the mixture until it is smooth and shiny.

Allow the sponges to cool completely before sandwiching them together with some icing. Use the remaining icing to spread over the top of the cake, leaving a slightly trowelled texture.