The Ultimate Chocolate Cake

Step 01

Grease and line three 20cm cake tins with baking paper. In a large bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder. Combine the stout, vanilla and espresso powder in a measuring jug.

Step 02

In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time then add the mayonnaise and beat until smooth and creamy.

Step 03

Preheat the oven to 160C/325F. Alternate adding the dry and wet ingredients to the batter, a third at a time, beating until incorporated each time. Fold in the chopped dark chocolate then divide the batter evenly between the 3 tins.

Step 04

Bake for about 35 minutes until a toothpick inserted into the centre comes out clean. Cool in the tins on a rack for 10-15 minutes then loosen the edges, invert onto plates to release and peel off the baking paper. Cool completely.

Step 05

Meanwhile, make the buttercream: beat the butter and vanilla then gradually add the cocoa powder, powdered sugar and milk, beating until light and fluffy.

Step 06

Frost and decorate with fresh fruit to your liking then slice, serve and enjoy!