Ingredients

110 grams	Butter
275 grams	Billington's Dark Muscovado
2	Eggs Beaten
175 grams	Plain Flour
1 tsp	Baking Powder
1 tsp	Bicarbonate of soda
200 ml	Irish stout
50 grams	Cocoa powder

Additional Ingredients

The following ingredients are for the cake topping

Method

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1. Grease and base line a 20cm(8") deep cake tin. Preheat the oven to 180C/ 170 C fan/gas mark 4.
2. Cream the butter and sugar together until soft then beat in the eggs.
3. Sift the flour, baking powder and bicarbonate of soda into a bowl.
4. Mix the stout and cocoa powder together.
5. Fold flour and cocoa mixture alternately into the butter mixture until well combined.
6. Spoon into a the prepared tin and bake for about 1 hour until cooked through.
7. Cool slightly in the tin, then turn out and cool on a wire rack.
8. Make the butter cream: Mix the cocoa powder with the boiling water to make a paste.
9. Cream the butter to soften it then beat in the icing sugar, beating really well (an electric mixer is ideal) until light.
10. Stir in the cooled cocoa.
11. Split the cake in half and sandwich with about a third of the buttercream.
12. Spread the remaining buttercream over the top and sides of the cake, making a hollow 'nest' in the centre.
13. Crumble the chocolate flake bars and press lightly into the buttercream.
14. Fill the hollow with chocolate mini eggs.

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