- 250 g butter
- 400 g caster sugar
- 2 free-range eggs
- 1 vanilla pod, split
- 75 g good-quality cocoa powder
- 215 g plain flour
- 2 t bicarbonate of soda
- 1 cup Guinness
- ½ cup full-cream plain yoghurt
- For the beer-and-vanilla ice cream
- 2 cups full dark beer
- 2 cups milk
- 4 cups thick cream
- 2 vanilla pods, split and seeds scraped out
- 500 g sugar
- 12 free-range egg yolks
Preheat the oven to 160°C.
Cream the butter, sugar and eggs with the vanilla seeds.
Sieve the dry ingredients and mix into the sugary butter mixture, along with the Guinness and yoghurt.
Pour into a greased cake tin and bake for 45 minutes.
Serve slices of the cake with scoops of beer-and-vanilla ice cream.
To make the ice cream, place the beer in a saucepan over a medium to high heat and reduce by half.
Remove from the heat and stir in the milk, cream, malt (if using) and vanilla seeds.
Whisk the sugar and egg yolks, then add the beer mixture and combine. Transfer to a saucepan and slowly heat to 87°C, stirring constantly.
Pass through a chinois cloth and cool. Churn in an ice-cream maker according to manufacturer’s instructions.