Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
3/4 cup and two Tablespoons salted butter
2-1/2 cups cake flour
two teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
three eggs, separated, at room temperature
1-1/3 cups sugar
three ounces unsweetened Baker's chocolate, melted
one cup Porter or other dark beer, flat
Chocolate Chip & Porter Cake Frosting:
one pound semisweet actual chocolate chips
two Tablespoons salted butter
five Tablespoons milk
Preparation:
To make the cake:
Preheat the oven to 375 degrees F. Lightly grease 9-inch cake pans with the two tablespoons butter & dust with 1/4 cup of flour. Shake out & discard any excess flour, & set the pans aside.
Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, & salt. Beat the egg whites with two tablespoons of the sugar until stiff peaks start to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. after the other, beat in the egg yolks. Stir in the melted chocolate, the beer, & then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter in to each of the cake pans, & bake in the midst of the oven 30 to 35 minutes, until a toothpick inserted in the middle comes out tidy. Remove the pans from the oven & let the cakes cold while you prepare the frosting.
To make the frosting:
Soften the chocolate chips & butter in a double boiler. (The chips ought to be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate & butter until smooth, about one minute. Beat in the Porter & milk, tablespoon at a time, until the mixture is soft & shiny. Remove the cakes from the pans. Frost the layers.
Yield: one two-layer cake
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