have made this as a wedding cake (3 tiers) and on numerous other occasions always a winner. Nigella has a similar receipe.....but this one's better (modest)
(makes 12 slice cake)
250ml Guinness
250g unsalted butter, sliced
100g good quality plain chocolate (70%)
35g cocoa
400g caster sugar
1 x 142ml pot plain yoghurt
2 free range eggs
1 tablespoon real vanilla extract
275g plain flour
2 ½ teaspoons bicarbonate of soda
for the icing
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
Preheat the oven to 180°C. Butter and line a 23cm springform tin. Pour the Guinness into a large wide saucepan add butter, and heat until the butter has melted, at which time you should stir in the chocolate, cocoa and sugar. Beat the yoghurt with the eggs and vanilla and then pour into the chocolatey, beery pan and finally whisk in the flour and bicarbonate of soda.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
To make the frosting lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Separately whip the cream until it just begins to thicken but still holds it shape. Pour the cream to the cream cheese mix and beat again until combined and reaches a spreadable consistency. Frost the top of the Guinness cake.