Put the Guinness and the butter in small pieces in the bowl, melt: 4 min. 50° speed 2.
Add the cocoa and sugar, mix: 1 min. vel. 3 and set aside to cool.
In the empty bowl but without washing it, combine the eggs with the sour cream and vanilla, mix: 1 min. speed 4.
Add the beer and butter mixture, stir in: 45 sec. speed. 4.
Add the flour and baking soda, mix: 2 min. speed. 4.
Pour the resulting mixture into a baking dish (22 cm diameter) previously covered with parchment paper.
Bake in a preheated oven at 180 degrees for about 50-60 minutes (always do the toothpick test).
Let it cool completely before filling it.
Put all the ingredients in the clean bowl, whisk: 2 min. speed 4.
Place in an airtight container and refrigerate for at least 30 minutes.
Then, once the cake has cooled, fill it with the help of a spoon or spatula with the mascarpone cream.
Refrigerate the cake and take it out a few minutes before serving... Enjoy your meal!
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