Guinness Chocolate Mousse Cake

Method

• Preheat oven to 130C/250F. Grease and line a 23cm/9 inch cake tin with parchment paper.
• Break the chocolate into smaller pieces and place into a heatproof bowl with your butter. Melt together over simmering water.
• Whilst you're waiting for your chocolate and butter to melt we can grab our electric whisk. In a separate bowl whisk your eggs with a third of your sugar until the volume quadruples.
• Add your remaining two thirds of sugar into a small saucepan along with your water and Guinness. Heat until sugar fully dissolves and you're left with a syrup. Slowly pour your syrup in with your melted chocolate which should be done by now. Allow to cool slightly.
• Gradually fold your chocolate syrup mixture into your whisked eggs. Pour the mixture into your prepared cake pan.
• Put your cake tin into a deep baking dish (you can put a dish towel underneath the cake tin to stop it from moving). Fill the baking dish with hot water so it comes 2/3 up the cake tin. Bake for 1.5 hours.
• To check if the cake is done, place a hand on top - there should be a light crust and it should be slightly firm to the touch. The cake should slightly pull away from the edges, the inside will have firmed up a little but will still be gooey with a mousse-like texture.
• Once cooked, leave to fully cool down before removing from the tin and slicing. Serve with crème fraîche or sour cream. You can store leftovers in the refrigerator but the cake will stiffen so make sure to bring your portion to room temperature an hour before eating to allow the cake to soften.