Recipe Steps
- Preheat the oven to 170°C.
- In a large bowl, beat the sugar and butter until pale and fluffy. Add the Kelkin hazelnut and chocolate spread and beat into the butter and sugar. Add the eggs one by one and then fold in the flour, baking powder and add slowly in small amounts the Guinness.
- Place into a greased 23cm tin and bake for 1hour.
- Make the frosting while the cake is cooking by beating everything together and place into the fridge to harden.
- Once the cake is cooled, spread the frosting on top and tuck in.
