Perfect for a St Patrick’s Day sweet treat! This is a Gizzi Erskine recipe that I tried for the first time two years ago for St Patrick’s Day and couldn’t believe how good it was. Definitely worth a try.
250g unsalted butter, chopped
100g good quality plain chocolate (70%)
35g cocoa 400g caster sugar
1 x 142ml pot plain yoghurt
2 free range eggs
1 tablespoon real vanilla extract
275g plain flour
2 ½ teaspoons bicarbonate of soda
For the Frosting
300g cream cheese
150g icing sugar
125ml double or whipping cream
Preheat the oven to 180°C. Butter and line a 23cm spring form tin. Pour the Guinness into a large saucepan, add the butter and heat until melted. Add the chocolate, cocoa and sugar and stir until the chocolate has melted and everything is combined.
Beat the yoghurt with the eggs and vanilla and then pour into the chocolate mix. Finally, fold in the flour and bicarbonate of soda a little at a time.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely on a cooling rack before removing from the tin.
To make the frosting lightly whip the cream cheese until smooth, sieve in the icing sugar and stir. In a separately mixing bowl, whip the cream until it just begins to thicken and holds its shape. Add the cream to the cream cheese mix and beat until combine. Tip the frosting onto the top of the cake and spread evenly with a pallet knife.