Guinness Chocolate Cake

• 250
  

  ml Guinness colossal
  

• 1
  

  cup butter, sliced by tablespoons
  

• 75
  

  g cocoa
  

• 400
  

  g granulated sugar
  

• 140
  

  ml sour cream
  

• 2
  

  eggs
  

• 1
  

  tablespoon vanilla extract
  

• 275
  

  g all-aim flour
  

• 2 ¹⁄₂
  

  teaspoons baking soda
  

• 300
  

  g cream cheese
  

• 150
  

  g powdered sugar
  

• 125
  

  ml heavy cream
  

instructions

• Preheat the oven to 355°F, and grease and line a 9″ springform pan.
• Pour the Guinness into a colossal saucepan, and add the sliced butter. Heat unless the butter is melted, and take away the saucepan from the heat. Hurry in the cocoa and sugar.
• Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
• Within the smash beat in the flour and baking soda.
• Pour the batter into a the springform pan, bake for 50-60 minutes (contact the head of the cake to confirm, this will spring support when touched if done). Leave to cool entirely in the pan.
• For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again unless it’s spreadable. Ice the head of the cake only (so it appears to be like to be as if the frothy high of a pitcher of Guinness).