1 cup Rogue Double Chocolate Stout
1 cups (2 sticks) butter
3/4 cup Hershey's Special Dark Cocoa
2 cups flour
2 cups sugar
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
Preheat oven to 350°F. Butter and flour two 9” cake pans. Set aside. Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and salt in large bowl to blend; set aside. Using an electric mixer fitted with the paddle attachment, beat eggs and sour cream until well blended. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed.
Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan and bake 30 minutes or until tester inserted into center of cake comes out clean. Transfer to rack to cool for 5 minutes and then invert onto a rack to cool completely. When cool, top with chocolate frosting.
Rogue Chocolate Frosting
1 cup semi-sweet chocolate chips
½ cup butter, softened
2-1/4 cups sifted confectioners’ sugar
4 tablespoons Rogue Double Chocolate Stout
½ teaspoon vanilla extract
Melt chocolate chips in the top of a double boiler. Stir until smooth; set aside to cool for 10 minutes. In a large bowl, beat butter until creamy. Gradually beat in confectioner’s sugar alternately with stout. Add melted chocolate and vanilla and beat at high speed until smooth and creamy. Frosts one cake.