Fudgy Stout Cake

Directions

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 25cm bundt tin (a ring tin with the centre cut out) and lightly coat with cocoa powder.
    
2. Combine the stout and treacle in a saucepan over a medium heat and bring to a simmer. Remove from the heat and leave to cool.
    
3. Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in to a bowl.
    
4. Beat the butter and brown sugar in a separate  mixing bowl until light and fluffy. Beat in the eggs, one at a time, until incorporated.
    
5. Gradually beat in the flour and stout mixtures, alternating between the two, until combined. Stir in the chopped chocolate.
    
6. Transfer to the prepared tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool, then invert onto a serving plate. Serve slightly warm with the Avonmore Fresh Dessert Cream poured over.