Jo, my long-term PA, is wheat intolerant and so I have tweaked this recipe to suit her allergy; and you'd never know it didn't contain wheat. It's a lovely rich cake and because it's made with Guinness, it isn't overly sweet.
225g butter, plus extra for greasing
350g soft dark brown sugar
4 eggs, beaten
100g good-quality cocoa powder
150g dark chocolate (60 per cent cocoa), grated
225g Dove's Farm self-raising wheat-free flour
Preheat the oven to 180C/gas mark 4. Butter and line a 24cm x 6-8cm-deep cake tin with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy, then gradually add the beaten eggs.
Mix together the Guinness and cocoa in a separate mixing bowl, then add the grated chocolate. Gradually add to the cake mixture alternately with the flour, stirring between each addition until completely mixed.
Pour the cake mix into the cake tin and bake for 1-1¼ hours, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil or greaseproof paper after about 30-45 minutes to prevent the top from browning.
Remove from the oven and leave to stand for 10 minutes before turning out on to a wire rack to cool.