• Special equipment: 8" springform pan and serrated bread knife
• Oven temperature: 335℉ (170℃) Between 325℉ and 350℉ if you don't have a digital oven. Grease and flour the baking pan.

Directions for the Cake Batter

• Put the butter into medium sized pan over low heat along with the chocolate and stir until almost melted. Add the Guinness, stirring to combine until smooth. 
• Remove from heat and whisk in the unsweetened cocoa powder and sugar.
• In a large glass measuring jug or bowl, whisk the eggs, vanilla and buttermilk together, then add to the Guinness and chocolate mixture in the pan. 
• Sift the flour and baking powder together into a large bowl of a stand mixer. Pour in the Guinness chocolate mixture and blend with the paddle attachment at low speed. Stop the mixer to clean the sides of the bowl with a spatula so the mixture is blended evenly. Be sure to scrape the bottom of the bowl as the chocolate mixture drops to the bottom when mixing.
• Pour the mixture into the springform pan and bake for about an hour or more (mine took about 1 hr 10 mins) or until the a cake tester comes out clean. WHILE THE CAKE IS BAKING, MAKE THE FROSTING (RECIPE BELOW).
• Remove the cake from the oven and allow to cool in the pan for about 30 minutes before removing the side and bottom. Place on a cooling rack to cool completely before decorating.
• When cool, slice the domed top off of the Guinness chocolate cake with a serrated knife so that you have a flat surface to work on.

Directions for the Frosting:

• Beat the cream cheese until it's soft, then add the butter and continue to beat until well combined.
• Add the powdered sugar and vanilla and beat at a high speed until light, fluffy and smooth.

Decorate the Guinness Chocolate Cake:

• Put the cake on a serving or cake plate and top with all of the frosting.
• Try to make the frosting level across the cake, as the head of foam on a Guinness would appear.