8 ounces butter, room temperature
8 ounces dark brown sugar
10 ounces self-raising flour
1 teaspoon baking powder
1 pinch salt
2 rounded Tablespoons Cocoa
Grated rind of 1 orange
1/2 cup Guinness
4 ounces butter
8 ounces powdered sugar
Preheat oven to 375F.
Grease two 8 or 9-inch cake pans.
Cream the butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and cocoa into a bowl.
Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
If there's any flour left over, fold it in gently to mix;
Blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and put the cakes into the center of the pre-heated oven.
Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and pulling slightly away from the sides of the pans.
Remove and cool on a wire rack.
Meanwhile, make the icing:
Cream the softened butter and powdered sugar together
Blend in enough orange juice to make an icing that is soft enough to spread.
Frost between layers and on top of the cakes once cooled.
Option - drizzle some Guiness on top of each cake layer, let it soak in a little bit, and then apply the frosting.