Chocolate Porter Cake w/ Chocolate Porter frosting

[Greenblood]

From Jayni's Kitchen. Recipe by Paula Pepin

Chocolate-Porter Cake with Chocolate-Porter Frosting

Ingredients

* vegetable oil
* 2 to 3 tablespoons cocoa powder (to dust cake pans)
* 1 cup butter, softened
* 1 cup Porter beer (or Stout)
* scant 2/3 cup dark cocoa powder
* 2 cups sifted unbleached flour
* 2 cups sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs (extra large)
* 1/2 cup sour cream

Ingredients: Porter-Chocolate Frosting

* 3/4 cup heavy whipping cream
* 2 ounces Porter beer (or Stout)
* 3 cups powdered sugar
* 12 ounces semi-sweet chocolate chips
* 1/2 cup butter, softened
* 2 tablespoons Kahlua, Amaretto, or Frangelico liqueur

Oil two 8-inch round cake pans and lightly dust with cocoa powder.

In a heavy saucepan over medium-low heat, heat the butter, beer and 2/3 cup dark cocoa powder, stirring frequently, until the butter melts. Cool briefly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. Add the beer and cocoa mixture and beat thoroughly with an electric mixer for about 1 minute. Add the eggs and sour cream and beat for 2 minutes more. Pour the batter into the prepared cake pans and bake in a 350 degree oven for 25 to 30 minutes, or until an inserted toothpick come out clean. Cool for 10 minutes. Remove the cake layers from the pans and cool them completely on a wire rack. While the cake is baking make frosting.

Chocolate-Porter Frosting: In a medium saucepan, combine the heavy cream, beer and powdered sugar. Heat over medium-low heat, stirring until the mixture is smooth and comes to boil. Remove the pan from the heat. Place the chocolate chips and butter in a food processor bowl. Turn on the food processor and slowly add the hot liquid through the feed tube and blend until smooth. Add the liqueur and blend briefly. Cool the frosting completely before using.

Use a long serrated knife to even the tops of the cake layers if necessary. Place one layer on a cake plate. Frost, top with the second, and complete frosting the cake. Serves 10 to 12.