How to: Gain 8lb in one sitting

And I thought 200g butter in the chocolate and vanilla loaf I made was bad... but with the Guinness cake being a Nigella recipe I didn't expect anything less. Like her I ate more than my fair share, unlike her I didn't sneak down at two in the morning to do so.

I was going to party with a wedding theme, so my boyfriend and I donned our finest outfits for the merry affair, greened up and went as Shrek and Fiona on their wedding day. We like to blend in.

I thought I'd make a delicious cake to take with us, I was going to make it tiered - so I made two, but boy this cake was heavy. There would be no tiers at this wedding party.

So, here's what you need:

250ml Guinness, drink the rest of the can while you measure the rest of the ingredients out.

250g unsalted butter (yep a whole block!)

75g cocoa

400g caster sugar

1 x 142ml pot sour cream

2 eggs

1 tablespoon real vanilla extract

275g plain flour

2 1/2teaspoons bicarbonate of soda

For the topping

300g Philadelphia cream cheese

150g icing sugar

125ml double or whipping cream

And here's how you make it:

Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.

Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted.

I took it off the heat then but Nigella doesn't specify when you should. Then whisk in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla and then pour into the pan.

Finally whisk in the flour and bicarbonate of soda.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour.

While the cake is in the oven, lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency.

Take the cake out of the oven and leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake’s cold, sit it on a flat platter or cake stand. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

C'est delicieux, the cake was heavy but not in a stodgy kind of way, it still had a spongey-ness to it, the topping - which is always my best part anyway complimented it perfect. Heavy and creamy - what's not to like.

Probably not perfect for traditional weddings but certainly did the trick at the party.

And I can't help but show you the wedding party, it was so much fun. There was a lot of cake, a lot of traditional wedding outfits, cool tunes, good banter and two people dressed in green.

Now indulge in a game of Where are the Shrek and Fiona? It's a tough one.