I've been in two minds about posting this recipe. On one hand it is a cake everyone needs in their life, and is my go to when I need something spectacular for an event or party. On the other hand I am reluctant to divulge how easy it is to make!

I can't take credit for the recipe - that is definitely the marvelous Nigella Lawson, available here on her website. What I can do is share some helpful tips on how to make this the easiest cake you have ever made.

You will need a heavy bottomed pan that might get a little scratched as you will be using a balloon whisk to mix.

Don't even think about a reduced fat cream cheese for the topping. It may sound heavy and rich on paper, but you really do need the full fat content to balance the heavy sticky rich cake.

Step 1 - Grease your tin

• Heat your oven to gas mark 4/180°C/160°C Fan/350°F
• Take a sliver of butter from the block and melt it in the microwave
• Use a brush to grease a 23cm spring form tin
• Line the base and sides of the tin with grease proof paper, these will speed up the process, and cutting a mini-roll of paper off a big roll will help in future
• Brush the grease proof with the remaining butter and set aside

Step 2 - Prepare your ingredients

• Getting your ingredients weighed and ready before you start will help
• Weigh the sugar and cocoa in the same bowl, and give them a good mix
• Weight the flour and bicarb into a different bowl and mix together
• In a jug weigh out the sour cream, crack in the eggs and add the vanilla, give it a good whisk. It will look curdled. It won't matter!
• If you have scales that measure liquids put your pan on and measure the Guinness, easier than using a jug
• Dice the butter and add to the pan

Step 3 - Make the cake

• Put the pan on a gentle heat and leave to warm
• When the butter begins to melt grab a balloon whisk and stir
• When melted turn off the heat
• Whisking with one hand, slowly pour in the sugar and cocoa mixture
• Whisk until you feel the sugar melt
• Grab the jug and pour in the egg mixture
• Whisk until well combined
• Take three big spoonfuls of flour and add to the pan, this helps prevent clumps of flour
• Carefully whisk until incorporated
• Add the remaining flour in batches
• You should now have a thick, rich, chocolatey batter

Step 4 - Bake!

• Carefully pour the batter into the lined tin
• Pop in the over for 45 minutes
• After 45 mins check the cake with a wooden skewer
• Even though this is a sticky cake the skewer should still come out clean
• If the skewer isn't clean, pop the cake back in the oven and check every 5 minutes
• When it is baked, take it out of the oven and rest in the tin until you can handle it
• With clean hands pop the spring form sides off and turn the cake upside down
• Prise the base off and pull off the circle of paper
• Put a cooling rack on to the bottom of the cake and invert
• Pull the paper off the sides and leave to cool
• It will sink in the middle - this is a good thing!

Step 5 - A frothy topping

• This is where an electric mixer will help.
  Tip the full fat cream cheese into a bowl and give it a whisk to make it creamy
• Sieve on the icing sugar and carefully whisk into the cream cheese
  TIP: cover the bowl with a tea towel to prevent an icing sugar cloud getting everywhere
• Slowly pour in cold double cream whilst whisking
• Whisk until the topping forms peaks that hold their own
• Dump the entire contents of the bowl on top of the cake - this is where the sunken middle comes in handy!
• Push the topping to the edge, carefully not letting any drip down, an off-set spatula will help 
• Pat the top with a spoon or fork to make little peaks
• Refrigerate until needed to allow the topping to firm up a little

The finished cake should resemble a pint of Guiness, white fluffy head on a dark pint of black gold. It may keep for a week in the fridge, but I have yet to have enough leftovers to confirm!

Chocolate Guinness Cake

The cake

• 250ml Guinness
• 250g unsalted butter
• 75g cocoa powder
• 400g caster sugar
• 142ml sour cream
• 2 large eggs
• 1 tbsp vanilla extract
• 275g plain flour
• 2.5 tsp bicarbonate of soda

The icing

• 300g cream cheese
• 150g icing sugar
• 125ml double cream