1. Preheat the oven to 180°C (350°F). Line a 15cm (6 inches) springform tin* with baking parchment and grease lightly. Set aside.

2. Add the beer and butter to a saucepan and heat up until the butter has melted. Let cool down for a moment, then transfer to the bowl of a kitchen machine. Add both sugars and cocoa powder and mix in. Next, add sour cream, egg, and vanilla extract and mix in. Combine flour and baking powder, add to the bowl and mix until just combined.

3. Transfer the batter to the prepared springform tin and bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down for some time inside the baking tin, then remove and let cool down completely on a wire rack.

4. For the topping, drain the cream cheese and then mix with the crème fraîche. Add the confectioners’ sugar and mix shortly until just combined. Cut the cake horizontally in half. Place the bottom layer on a cake stand or serving plate and spread some cream on top. Place the second cake layer on top and decorate with the remaining cream. Decorate the cake with chocolate sprinkles and place the cake in the fridge until serving.