How to make
Mix all the dry ingredients in a bowl. Cut the butter into cubes and put it with the beer on low heat to warm up a little. Stir until the butter melts. Beat 2 eggs and add the cream to them. Pour this mixture in a thin trickle into the beer one.
Pour the wet ingredients into the dry ones and stir very well. Grease and sprinkle cocoa into the form you're going to be baking the layer. Bake at 340°F (170 °C) for about 50 min. or until dry on the inside (check with a toothpick).
Take the ready cake layer out and leave it to cool completely. You can divide up the mixture and bake it in 2 lots.
Beat the cream cheese with the powdered sugar. In a separate container, beat the liquid cream. Add it gradually to the cream cheese mixture, while stirring with a spatula. Cut the cooled layer in 2. Apply cream to the bottom part.
Place the 2nd layer on top and cover with cream. Leave the cake for several hours in the fridge. I used a 10″ (26 cm) in diameter cake form with removable sides.
