Chocolate stout cake

Butter and line a 26cm x 16cm baking tray with baking paper, leaving enough to hang over the side. Heat the oven to 170C/150C fan/gas 3. Put the stout and butter in a pan over a low heat until the butter has melted. Remove from the heat and stir in the cocoa powder and caster sugar. Set aside to cool slightly.

Put the soured cream, eggs and vanilla extract in a large bowl and whisk together. Pour in the stout mixture and whisk together again. Add the flour and bicarb with a large pinch of salt, and fold into the liquid mixture. Pour into the tin, then bake for 35 mins until a toothpick poked into the centre comes out clean. Transfer to a wire rack, leaving to cool completely in the tin.

Meanwhile, make the stout caramel. Put the stout and sugars in a small pan over a medium heat, stirring, and bring to the boil. Reduce the heat and simmer for 10 mins until reduced by half. Remove from the heat. Stir in the chocolate, cream and a pinch of salt.

To make the frosting, use an electric hand whisk to beat together the soft cheese, icing sugar and cornflour. While still beating, steadily pour in the cream. Continue beating until thickened – it should be soft but not runny.

Lift the cake from the tin using the baking paper and then top with the frosting, using a piping bag if you want to create a professional finish. Drizzle with the stout caramel. Cut into pieces and serve.