60g cocoa powder, plus extra for coating 1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
280g unsalted butter, at room temperature
250g brown sugar
3 eggs, at room temperature
170g plain chocolate, finely chopped
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 25cm bundt tin (a ring tin with the centre cut out) and lightly coat with cocoa powder.
Combine the stout and treacle in a saucepan over a medium heat and bring to a simmer. Remove from the heat and leave to cool.
Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in to a bowl.
Beat the butter and brown sugar in a separate mixing bowl until light and fluffy. Beat in the eggs, one at a time, until incorporated.
Gradually beat in the flour and stout mixtures, alternating between the two, until combined. Stir in the chopped chocolate.
Transfer to the prepared tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool, then invert onto a serving plate. Serve slightly warm with the Avonmore Fresh Dessert Cream poured over.