- 250ml Guinness
- 250ml rapeseed oil
- 70g cocoa powder
- 400g caster sugar
- 150ml reduced-fat soured cream
- 2 large eggs, whisked
- 1tbsp vanilla extract
- 300g plain flour
- 2tsp bicarbonate of soda
- 1tsp baking powder
- 300ml whipping cream
- 2tbsp Baileys Original Irish Cream
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 20cm round cake tin with baking paper.
Whisk all the ingredients, except the cream and Baileys, together until smooth, or blend in a food processor.
Pour the batter into the tin and bake for 55 mins. Cover the top of the tin with foil, return to the oven and bake for 15 mins more until risen and a knife comes out cleanly when inserted in the middle.
Remove from the oven, leave to sit in the tin for 10 mins, then turn out onto a wire rack to cool fully.
Gently fold the Baileys into the cream and spread on top of the cake.