Pre-heat the oven to 180°C/350°F/Gas mark 4

In a large mixing bowl, cream the butter and sugar together until pale & fluffy

Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture

Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda

Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk

Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture

Divide the cake mixture equally between two 20cm/8" loose-based cake tins

Bake in the centre of the oven for 30-35 minutes

Leave them to cool in the tins for 5 minutes before turning out on to a wire rack

To make the icing, beat the icing sugar and butter together until blended

Gradually add the stout, making sure it's thoroughly mixed in after each addition

Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water

One by one, dip the walnut halves up to their middle into the warm, melted chocolate

Leave them on a side plate or parchment paper to harden

Carefully fold the remaining melted chocolate into the icing mixture and allow to cool

Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing

Spread the remaining ⅔ on the top of the cake

Arrange the dipped walnut halves on top