Chocolate Cherry Beer Cake

Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm cake tin, or two 23cm round tins. Sift flour, bicarbonate of soda and salt. Set aside.

In a large bowl, cream 150g butter and caster sugar until light and fluffy. Add 2 eggs and melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour cake mixture into prepared tin.

Bake at 180 C / Gas 4 for 45 to 60 minutes, or until a skewer inserted into the centre of cake comes out clean.

To make icing: in a large bowl, combine 150g butter, 1 egg, 110g melted chocolate, icing sugar and milk. Beat until smooth. Spread on top of cooled cake.