Intensely rich, deliciously warming and decadently light these mini loaf cakes were gobbled up in a flash. Sprinkled with crushed ginger nuts and stem ginger they make a pretty beaut tea time treat.

This is an adaptation of queen of indulgence Nigella Lawson's Chocolate Guinness cake. It's so awesomely simple and keeps very happily for a few days (it is arguably better the day after).

INGREDIENTS

For the cake:

250ml Guinness or any stout

250g Butter (salted or unsalted)

45g Cocoa Powder

275g self-raising flour

1 tbsp ginger powder

1 tbsp cinnamon

80g Doisy & Dam Maca, Vanilla & Cacao Nibs 

400g Golden caster sugar

2 large eggs

2 tsp vanilla extract

21/2 tsp Bicarbonate of Soda

140g Sour Cream

 

For the Topping:

300g Full Fat Cream Cheese

150g icing sugar

2 tsp cornflour

125ml double cream

A few ginger nut biscuits

Jar of stem ginger

 

METHOD

Preheat the oven to 180C/Fan 160C/350F

Line and butter a 9inch/23cm spring form tin or 2x mini loaf trays

Pour the Guinness into a large saucepan and add the butter and chocolate. Place over a medium heat and stir until completely melted.

Take off the heat and stir in the sugar, cocoa ginger and cinnamon.

In a separate bowl mix together the eggs, soured cream and vanilla extract and then pour in to the chocolate mix and stir it all together.

Sieve in the flour, bicarb of soda and a pinch of salt and fold together.

Pour in to the cake tin/tins and bake for 45 mins (big tin), 20 mins (mini tins). Push a skewer in and if the skewer comes out clean it's ready. Leave to cool in the tin.

Make the icing by whisking the cream cheese then adding in the icing sugar and whisking again. In a separate bowl whip the cream until it thickens (soft peaks) and then fold in to the cream cheese.

Spoon the cream cheese frosting on top and then sprinkle over crushed ginger nuts. scatter with stem ginger and drizzle a bit of the syrup if you like.