250g unsalted butter
75 cocoa
400 caster sugar
140 ml sour cream
2 eggs
1 tb real vanilla extract
275g flour
2 1/1 tsp baking soda
Preheat to 180'C, butter and line a 23 cm tin. Put guinness in a pot with butter until melted, whisk in cocoa and sugar. Beat sour cream with eggs and vanilla, add to pot, whisk in dry ingredients. Pour into tin and bake 45 mins to an hour.
300 g philadelphia cream cheese
150 g icing sugar
125ml double cream
Put sugar in a food processor, whizz, add cream cheese and whizz. Add cream and whizz to spreadable consistency. Trowel over the cooled cake.
From: Roberta
