Guinness Chocolate Cake w/ cream cheese icing

1  cup		extra stout guinness
10  tablespoons		and 2 tbsp unsalted butter
3/4  cup		unsweeted cocoa
1-3/4  cups		superfine sugar
3/4  cup		sour cream
2		eggs
1  tablespoon		pure vanilla extract
2  cups		all-purpose flour
2-1/2  teaspoons		baking soda
8  ounces		Philadelphia cream cheese
1-1/4  cups		confectioners' sugar
1/2  cup		heavy cream

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For a simpler dessert, replace the frosting with a light dusting of powered sugar.
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter in spoons or slices and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners' sugar in first and blitz to remove lumps before adding the cheese.
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.
Makes about 12 slices