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250ml Guinness®
250g butter
100g dark chocolate, broken into pieces
400g caster sugar
115ml soured cream or creme fraiche
2 eggs, medium
275g plain flour
1 teaspoon bicarbonate of soda
For the chocolate glaze
115g butter
125 g dark chocolate, broken into pieces
75ml Guinness®
115g cream cheese, at room temperature
40g cocoa
1 teaspoon vanilla extract
500-550g icing sugar, sifted
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