I changed several ingredients because I didn’t have Guiness (even though we nearly always have this in our fridge). I used Triple Karmeliet instead. It is bitter sweet Belgian beer with a subtle chocolate flavour. However it not a ‘stout’ beer. I therefore added less cacao powder and compensated this with espresso powder. The caramel, the chocolate, the coffee and the bitterness that can be found in Guiness were perfectly balanced by making these changes. I also added white chocolate to the topping and I used a mixture of mascarpone, sour cream and whipped cream for the topping. I can’t exactly say how much I added because I tasted until I liked it. I enjoyed experimenting with this recipe. It was a large cake so I shared this amazing cake with our neighbours. They all loved it!