CHOCOLATE TEA CAKE RECIPES

Steps:

• 1. Cube the butter and chop the chocolate.
  2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
  3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
  4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
  5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
  6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
  7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
  8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
  9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
  10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
  11. Spread over the cooled cake and serve.

Steps:

• 1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
  2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
  3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
  4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
  5. Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
  6. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
  7. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
  8. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.