Preheat your grill (or oven) to 320°F. Grease a 9-inch cake pan.
Melt the Smoked Chocolate over a double boiler, on medium-low heat with the 3 tbsp. of butter. Be careful not to let the chocolate scorch, or over heat, it will get grainy. If it goes grainy, lower the heat a little and add more butter.
Beat the sugar and 1 cup of butter until light and fluffy, about 2 minutes. Gradually beat in the melted chocolate. Then add the eggs, beating them in one at a time. Gradually whisk in the Guinness.
In a separate bowl, sift together the dry ingredients, then fold them gently into the batter, it will resemble the lightest mousse you have ever seen at this point.
Pour the batter into the prepared cake pan (or cupcake tin if you like). Bake over indirect heat for 35 to 45 minutes, or until a cake tester comes out clean.
Allow the cake to cool in the tin, then turn it out onto a cake plate.
If you want to do a small layered cake, slice the cake in half horizontally. Or double the recipe to make a two tiered cake.
Break the cookies into small chunks, but do not let them become dust. You want them recognizable as cookie bits
In a small bowl combine the icing sugar, the cocoa and the crumbled cookies.
Mix in the melted butter. Add the milk, one tbsp. at a time until you have a thick paste.
Spread this between two layers of cake.
In a large bowl, allow the cream cheese to come to room temperature.
Beat in vanilla until smooth. Add the whole jar of Fluff and beat with a hand mixer until the mixture is smooth. Spread over your cake.