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Rich dark chocolate and smooth, velvety Guinness brought together in perfect cake harmony: if this isn't the ultimate grown up St Patrick's Day treat, we don't know what is...

Ingredients

250g unsalted butter, softened
200g soft dark brown sugar
100g good-quality dark chocolate, melted
2 large eggs
200ml Guinness
275g self-raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda

For the frosting

200g cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted

Method

1. Preheat the oven to 180°C/gas mark 4 and grease and line a 23cm loose-bottomed cake tin.

2. Beat the butter with the sugar for around 5 minutes, or until pale and fluffy. Gradually beat in the melted chocolate until smooth, beat the eggs in one at a time and then add the Guinness, whisking continuously until you've created a smooth batter.

3. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a separate bowl and loosely combine, using a fork. Carefully fold the dry ingredients into the wet ingredients until thoroughly combined.

4. Pour the cake batter into the prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. If the top of the cake appears to have cooked before the centre has, cover the top loosely with foil and continue baking.

5. While the cake is cooling in the tin, prepare the frosting: beat the cream cheese, icing sugar and vanilla extract together until smooth. Add the soured cream and melted white chocolate and combine thoroughly before spreading evenly over the cooled cake.

Wheaten Bread

Preheat the oven to 200°C/gas mark 6 and grease and line a baking tray. In a large mixing bowl, sift 225g strong white bread flour, 300g wholewheat flour, 2 tsp caster sugar, 1 tsp salt and 1 tsp baking powder together, then rub in 60g cold, cubed butter until the mixture resembles coarse breadcrumbs. Combine 500ml of buttermilk with 10ml vegetable oil (reserving 1 tbsp buttermilk) and use a spatula or a knife to gradually bring the dry and wet ingredients together until you have a moist dough. Turn the dough out onto a floured surface and knead gently for around minute, until smooth. Shape the dough into a round loaf shape and place on the greased baking tray. Create a shallow cross in the top of the loaf with a knife, brush the remaining 1 tbsp of buttermilk across the top and lightly dust with a little more flour. Bake in the centre of the oven for 30 minutes then reduce the heat to 180°C/gas mark 4, turn the loaf around and bake for a further 30 minutes or until the loaf makes a hollow sound when tapped on the base. Allow the loaf to cool slightly on a wire rack before slicing.

Potato Farls (makes 4 sturdy farls)

Delicious served as part of a breakfast fry-up! Mash around 200g boiled potatoes (Maris Piper are good here) with lots of butter and plenty of seasoning. Add 50g plain flour, ½ tsp baking powder, 1 small peeled, finely-sliced red onion and 2 peeled, finely-sliced spring onions. Mix together until thoroughly combined then tip the mixture out onto a lightly-floured surface. Create a disc approx. 12cm across, then cut the disc into quarters to create the farls. Fry the farls in a hot, dry ovenproof pan (you probably won't need any oil or butter, but use your own judgment on this) for around 4 minutes on each side, or until crisp and golden.

Classic Colcannon (serves 4)

Tip around 1kg peeled, halved potatoes into a large saucepan of salted water. Bring to the boil then simmer for around 20 mins, or until the flesh is tender when pierced. Meanwhile, fry around 150g finely-chopped smoked bacon (or smoked bacon lardons) with 1 small, finely-shredded Savoy cabbage until the bacon turns golden and the cabbage is soft. Turn off the heat and set aside. Drain the cooked potatoes and mash with around 50g butter and 150ml double cream until smooth. Add the bacon and cabbage to the mashed potato and serve hot (top tip: any leftovers are delicious flash-fried the next day).

Homemade Irish Cream 'liqueur' (makes 1 x 800ml bottle)

Tip 400ml Irish whiskey, 400ml single cream, 2 tbsp cold, strong coffee and 1 tsp vanilla extract into a blender or a food processor and briefly whizz together, taking care not to over-process or the cream will start to thicken too much. Pour through a scalded funnel into a sterilised bottle and keep in the fridge for up to two months (but trust me when I tell you it won't be left alone for that long!). Serve over ice – or vanilla ice cream, perhaps?

Discover Bodegas Martin Codax

A new and impressive arrival to The Great Wine Co cellars is this excellent cooperative producer from Galicia in northern Spain.

With vineyards nestled close to the Atlantic coast the winery cultivates Albariño grapes of the highest quality. Founded in 1986 by a group of 270 winegrowers the Bodegas Martin Codax team have become one of the finest producers, crafting the Albariño berries into award-winning white and sparkling wines while preserving traditional winemaking methods.

Terras do Cigarrón 'Mara Moura' Godello
Straw yellow with greenish reflections this is a clean and bright wine. The nose is dominated by aromas loaded with minerality, balsamic notes and floral fragrances. The entry in the mouth is powerful, with a fresh sensation. Good structure and balance, accompanied by an unctuous and silky sensation due to its time on the lees. £16.66

Terras do Cigarrón 'Mara Martin' Godello
Yellow with greenish reflections and bright and crystalline. On the nose, the wine offers notes of pulp fruit, hay and a delicate lactic sensation. In the mouth it is dense, evolving with a structure where a fresh sensation stands out with a long aftertaste. £12.95

Albariño
Vivid straw-yellow green colour with a touch of ripe lemon. Bright and clear. The nose is intense and elegant with hints of fresh herbs, green apples, citric fruits and grapefruit. On the palate it is persistent, rounded and full-bodied, and with small amounts of carbon dioxide there’s a light ‘petillance’ that gives the wine an impressive and vivacious freshness. £16.66

Alba Martín
Bright and vivid straw-yellow green colour. Intense nose and elegant aromas with hints of white stone fruits and white flowers. The proximity to the sea gives the wine its freshness and saltiness and the granitic soils enhance its natural minerality. Another slightly sparkling and very impressive wine. £14.40

Espumoso Albariño
Clean with golden reflections this sparkling Albariño is citric and fruity (green apple) on the nose, with an important balsamic note (aromatic herbs…). The varietal aromas are perfectly balanced with the lees and bakery notes created during the aging. On the palate, the creaminess from the lees is prominent and it has a living bubble which is very well integrated, providing it with freshness and persistence. £29.50

Explore Bodegas Martin Codax at The Great Wine Co by clicking here.

Introducing the mouth-wateringly juicy Thatchers Blood Orange Cider

This delicious new 4% cider from the Somerset cider maker is crafted with naturally juicy, aromatic apples chosen for their sweetness – Braeburn, Fuji and Gala. Bursting with natural blood orange flavour, this is a vibrant and sparkling cider. Available in 500ml bottle (£2.30) and 4x440ml can packs (£5.50).

thatcherscider.co.uk

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

Mexican restaurant brand Tortilla comes to Bath

Tortilla, the UK’s largest fast-casual Mexican restaurant brand, has today (Friday 11 March) opened the doors of its 47th restaurant – located in Bath.

The launch of Tortilla Bath brings with it the brand’s customisable and authentic, California-style menu, with dishes to suit all tastes, cravings or dietary requirements. Customers can build their own meal with a choice of tasty fillings such as Mexican rice, black beans, grilled seasonal veggies and fresh mild, medium and hot salsas, including their fresh, hand-smashed guacamole. 

Tortilla Bath is located at 2 Cheap Street BA1 1NE and is open from 11am to 9pm daily. Customers can eat-in, click-and-collect on tortilla.co.uk, or order at home with Deliveroo from Friday 8 April.

Image courtesy of Tortilla 

'Merles et Raisins' collection by Lalique

In 1928, René Lalique designed the decorative panels ‘Merles et Raisins’ in white moulded pressed glass with a silver-coloured background to complement the Cuban mahogany woodwork of the sumptuous Presidential Wagon in the Orient Express.

The motif is synonymous with the French expression of ‘Art de Vivre’, depicting a charming design of blackbirds pecking at tiny bunches of grapes. The fineness of the motif, enhanced by the purity of the crystal allows light to dance playfully - giving life and movement to the piece.

Now with a re-interpretation of this iconic creation, the Lalique Studio illustrates its superb design and craftsmanship with a collection of ‘Merles et Raisins’ vases and this amazing bowl.

Handmade in France, the collection perfectly represents the cultural heritage of Lalique with a beautiful and contemporary creation. Bowl (40cms diameter) £1.090, Medium Vase (22cms tall) £1,390. Large Vase (price on request). 

Visit Mallory to add Lalique to your wishlist.

Honey Willow: Personalised 9kt Gold 3 Link Family Name Necklace with Birthstones

Celebrate her family with a luxe 9kt gold triple link necklace. Each link is hand-stamped with a name and set with a birthstone - three birthstones for three® loved ones, linked for a lifetime®.

Circles symbolise infinite love, protection and unity. £315

Click here to shop the necklace.

Spring's style reset

The Whistles Spring Summer '22 collection brings us a unique and unwavering collection with a newfound sense of freedom.

Relaxed in essence, the collection’s silhouettes and fabrics create a sense of comfort and sophistication, adorned with texture, colour, and print to deliver bursts of optimism.

Above (left): Denim Jacket, £99; Ella Essential Trousers, £99; Ren Woven Sandal, £115 | Above (right): Shibori Dress, £169; Renzo Suede Sandal, £159; Eames Chain Bag, £139; Molten Drop Earring, £35

Stanley Tucci: Searching for Italy

Academy Award nominee Stanley Tucci travels across Italy to discover the secrets and delights of the country’s regional cuisines.

All six episodes are available to watch on BBC iPlayer: bbc.co.uk

Curated by Daniel McCabe

Foam is an Amsterdam-based magazine (and museum) that blends documentary photography with an experimental approach with a mission to reach the broadest public possible. It publishes three themed issues a year, the best known being the ‘Talent Issue’ which selects 20 artists considered by the editors to have published work that is brave, original and inspirational. Obviously the opportunities provided by mobile phone technology mean that many of us are now shooting stuff all day, but it’s not a bad idea to check in with those who, as Foam puts it, "use the photographic medium to respond to, digest and navigate a world that continues to present new challenges and problematic structures". The 2022 Talent Issue is now here and it’s one of the best we’ve seen. £22.50

The exhibition will take place from 12 March – 16 April at David Simon Contemporary, 37 High Street, Castle Cary BA7 7AW

davidsimoncontemporary.com

Featured image: Study for Little Trinity No 2, 1977, by George Dannatt