Chocolate Guinness Cake
For the cake
250g unsalted butter, cut into pieces
400g caster sugar
142ml sour cream
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda
For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
edible green glitter or shamrock sprinkles
Preheat the oven to gas mark 4/180˚C/fan oven 160˚C. Line a 23cm/9inch springform tin. Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.
Pour the cake batter into the prepared cake tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.
When the cake's cold sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.
Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with edible green glitter or shamrock sprinkles.