Chocolate cake with dark beer

Dark chocolate lovers will be delighted... Unusual... Sweetish chocolate bitterness...

Ingredients

• - 400 ml of good, very dark beer
• - 160 gr. brown sugar
• - 100 gr. powdered sugar
• - 230 gr. flour
• - 220 gr. butter
• - 100 gr. cocoa powder
• - 4 eggs
• - 1 tsp vanilla sugar
• - 10 gr. baking powder
• - 200 gr. cream cheese (like Philadelphia)
• - 1 dark chocolate bar
• - 30 gr. butter
• - 50 gr. milk
• - chocolate syrup

Directions

1. Grease a 25-27 cm form with oil and line with parchment.
2. Sift flour + baking powder + cocoa into a bowl, mix well with a fork.
3. Beat softened butter until white.
4. Beat eggs + brown sugar + vanilla in a good foam, pour into a deep bowl.
5. Turn on the mixer (or better blender) at the lowest speed and gradually begin to stir the flour mixture into the eggs. At the very end, the mixture can be very thick, so I sometimes increased the speed a little.
6. Gradually add the beaten butter to the egg-flour mixture. The result is a "chocolate" mixture.
7. Gradually add the beer to the chocolate mixture and use a blender to bring the mixture to a smooth consistency. The result is a liquid dough.
8. Pour the dough into a mold and bake for about 70 minutes at a temperature of 180 degrees.
9. Take the cake out of the oven and let it cool down almost. I've read that some have dry and puffy top crusts, in which case they cut off the top a bit.
10. We make the glaze: break the chocolate into small pieces, put butter + milk + chocolate in a bowl and over very low heat, stirring constantly, melt and mix until smooth.
11. You don't need to boil. Pour hot icing over and spread over the entire surface of the cake. Allow glaze to cool.
12. Mix cream cheese with powdered sugar until smooth. Better to do it with a fork.
13. Decorate the surface of the cake with a pastry syringe. In my opinion, the more cream, the tastier. I topped it with chocolate syrup...
14. Let it brew for about 7-10 hours. Don't forget to cover the top with a cake lid.