For the cake;
250ml Guinness
275g plain flour
400g caster sugar
75g cocoa powder
250g unsalted butter
150ml sour cream
2 eggs
2.5 tsp vanilla extract
2.5 tsp bicarbonate of soda
For the topping;
600g cream cheese
300g icing sugar
4 tsp cornflour
250ml double cream
Preheat the oven to 160 fan, 180 without. Butter a cake tin and line parchment paper on the bottom.
250ml Guinness | 250g unsalted butter
Add the Guinness and butter into a large wide saucepan, heat until the butter melts. Then whisk the cocoa and sugar in.
150ml sour cream | 2 eggs | 2.5 tsp vanilla extract | 275g plain flour | 2.5 tsp bicarbonate of soda
Beat sour cream, eggs, and vanilla. Add to the Guinness pan. Then whisk in the flour and bicarb to finish the cake batter.
Pour the mixture into the tin and bake for 45 minutes to an hour. Leave to cool completely on a rack.
600g cream cheese | 300g icing sugar | 4 tsp cornflour | 250ml double cream
Lightly whip the cream cheese until smooth, then seive the icing sugar and cornflour and beat together. Lastly add the double cream and beat together until spreadable. Then slather in on top of the cake after it has cooled down.