This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Butter a 9-inch springform pan and line bottom with parchment paper.
Pour Guinness into a large saucepan, add butter and heat until melted.
Whisk in cocoa powder and sugar.
In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
Icing.
Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
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