Makes 1 cake
Cocoa powder 1/4th c (to dust cake pan)
Butter ½ lb
Stout or Porter beer 8 oz
Dark cocoa powder 2/3rd c (scant)
Salt 1 t
Flour (unbleached) 2 c
Sugar 2 c
Baking soda (sifted) 1 ¼ t
Eggs (extra large) 2
Sour cream ½ c
Vegetable oil to grease spring form pans
Heat oven to 350. Lightly dust 2 8” greased spring form pans with cocoa powder. In a heavy saucepan heat butter, beer and Dark cocoa powder until butter melts. Allow it to cool. Sift dry ingredients together and add beer-cocoa mixture. Beat thoroughly for about 1 minute. Add eggs and sour cream and beat for 2 minutes on medium. Pour batter into prepared pans and bake at 350 for 25 to 30 minutes or until an inserted toothpick come out clean. While cake is baking make frosting using next recipe. Remove pans from oven and place on a rack to cool for 10 minutes. Remove spring form pan sides and allow cake to cool completely. Use a long serrated knife to even top of cakes. Use a flexible spatula to spread a thin layer of frosting on top of each cake. Stack cakes and complete frosting. Cut and serve
Unforgettably Chocolate Frosting
Enough for 1 cake
Semi-sweet chocolate chips 12 oz
Butter 1 stick (8 T)
Heavy cream ¾ c
Stout or Porter Beer 2 oz
Powdered sugar (sifted) 3 c
Amaretto, Frangelico, or Kahlua 2 T (optional)
Place chocolate and butter in the bowl of a food processor. In a medium saucepan combine heavy cream, beer and powdered sugar and stir until it is smooth. Heat to a slow boil. Turn on food processor and slowly add hot liquid into the chocolate/butter and blend until smooth. Add liqueur and allow frosting to cool before use.