Anna Haugh’s Guinness chocolate cake recipe

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “This cake is crazy-easy and stays fresh in the fridge for three days,” says Irish chef Anna Haugh. “Though it has a high sugar content, the bitter Guinness and sour buttermilk provide balance and, together, they are why the cake stays fresh for so long. “It’s a great birthday cake – the one I make most for people – that you can make well in advance, as both the sponge and the cream freeze very well. “This is a very wet batter, so don’t worry: that’s the way it’s supposed to be.” Guinness Chocolate Cake Serves: 10-12 Ingredients: For the sponge: 500g Guinness 125g unsalted butter, plus more for the tins 140g plain flour 200g caster sugar 35g cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder Pinch of fine sea salt 1 egg, lightly beaten 75g buttermilk For the cream: 300g double cream 60g icing sugar 50g buttermilk 30g mascarpone 1 vanilla pod, seeds scraped out Method: open image in gallery Anna Haugh’s debut cookbook blends Irish tradition with modern flair – think comforting coddle and soda bread made in a baked bean can, alongside 20-minute dinners 1.