Chocolate Guinness Cake

Serves 10-12

250g softened butter, plus extra for greasing
200g soft dark brown sugar
100g good quality dark choc, melted
2 large free range eggs
200ml Guinness
275g self raising flour
30g cocoa powder
1 tsp baking powder
1 tsp bicarb of soda

Icing
200g tub cream cheese
75g icing sugar
1 tsp vanilla extract
4 tbsp soured cream
125g white chocolate, melted

Preheat the oven to 180, 160 fan, gas mark 4.  Grease and line a 23cm loose bottomed cake tin.
Beat the butter with the sugar until pale and fluffy - this may take around 5 mins or so.  Gradually beat in the melted choc until smooth, then beat in the eggs one at a time.
Gradually whisk in the Guinness.  You will have a smooth batter at this point.  Sift together the flour, cocoa powder, baking powder and bicarb of soda, then fold carefully into the choc mixture.
Pour into the tin and bake for 35-40 mins until a skewer comes out clean.  Leave to cool in the tin, then turn out onto a cake plate.
For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted choc.  Spread evenly over the cake and serve.