250ml Guiness
250g Butter
Heat until melted
75g Cocoa powder
400g Caster Sugar
Whisk into the Guiness mixture
Beat together :
150ml Sour Cream
2 eggs
1 tbsp Vailla essence
and add to the mixture then whisk in :
275g plain flour
2 1/2 tsp bicarbonate of soda
Pour the mixture into a lined 9″ springform tin and cook for 45minutes – 1 hour at 180 C
Cool completely in the tin on a wire rack
Icing
300g Cream cheese – whip
150g Icing sugar
2 tsp Cornflour
Sieve over the cream cheese and beat in
125ml Double Cream
Beat into the mixture
Spoon over the cooled cake
NB. I think you only need half the quantity of icing, this makes a lot, but you can freeze it.