Ingredients

275g local unsalted butter, softened, plus extra for greasing 100g bar Coop Irresistible Fairtrade 70% dark chocolate, broken into squares 250ml Irish stout 125g Coop ready to eat dried prunes 225g Coop Fairtrade brown sugar 200g Coop self-raising flour, sieved 25g Coop Fairtrade cocoa powder, sieved 4 local eggs 3 tsp ground cinnamon, plus extra for dusting 1 tsp ground nutmeg 1 tsp vanilla essence 85g icing sugar 5 tbsp condensed milk;

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4 2. Grease a 21cm round, loose-bottomed cake tin, then line with greaseproof paper 3. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, making sure the base doesn’t touch the surface 4. When melted, set aside to cool 5. Blend the stout and prunes until smooth, then set aside 6. Place 225g of the butter and the brown sugar, flour, cocoa, eggs, cinnamon, nutmeg and vanilla essence in a mixing bowl 7. Beat until smooth, then stir in the chocolate and the prune and stout mixture 8. Spoon the mixture into the cake tin, level the surface and bake for 55-65 mins, or until a skewer comes out clean when inserted into the centre 9. Turn out onto a wire rack and leave to cool completely 10. While the cake is cooling, beat the rest of the butter and the icing sugar together until creamy, then beat in the condensed milk 11. Cover and chill the frosting until the cake has cooled 12. Spread the frosting over the top of the cake, and serve dusted with the extra cinnamon

Tips

Drink responsibly. For more information visit drinkaware.co.uk