3/4 cups stout/porter beer

100gm unsalted butter

70gm salted butter

63gm dark dutch cocoa powder

180gm plain flour

270gm sugar

Just under 1/2 tbl sp baking soda

115gm sour cream

2 small eggs (at room temperature)

1. Begin by preheating your oven to 180 degrees Celsius fan forced and buttering and flouring a springform cake tin.

2. In a large pot place your beer and cubed butter. Place on medium heat and bring to a medium simmer. Once simmer is heat whisk in your cocoa powder and leave to the side to cool down.

3. In seperate bowl whisk together your flour, sugar and baking soda. In another bowl whisk your sour cream and eggs until homogenous. Whisk in your cooled stout mixture to your egg mixture until full incorporated. Then add in your flour mixture and fold through until the batter is smooth, making sure scrape the bowl.

4. Pour batter into cake tin and place in oven for 35-4o minutes or until a toothpick comes out clean from the centre. Transfer to rack to cool.

5. Once cake is cool decorate how you wish, I did a 2:1 dark chocolate to cream ganache, spiked with black food colouring to get the dark and moody look. Add your frosting once the cake is completely cooled. Gold dust to garnish to finish.