Chocolate Malt Cake

Chocolate Malt Cake

Cake

3/4 cup Unsalted butter

2 1/2 cup Cake flour

2 tsp. baking powder

1/2 tsp. Baking soda

1/2 tsp. Salt

3 Eggs, separated, room temp.

1 1/3 cup Sugar

1 cup Flat dark beer

3 oz. Melted unsweetened chocolate

Frosting

1 lb Semisweet chocolate chips

2 tbsp. Unsalted butter

5 tbsp. Dark beer

5 tbsp. Milk

Cake: Preheat oven to 375. Lightly butter 2 9-inch cake pans with 2 tablespoons butter. Dust with 1/4 cup flour. Shake out excess.

Mix together remaining 2 1/4 cups flour with baking powder, baking soda and salt.

Beat egg whites with 2 tablespoons of sugar until stiff peaks begin to form.

With mixer, cream remaining sugar with 3/4 cup butter until light.

Beat in egg yolks one at a time.

Stir in melted chocolate and beer.

Gradually beat in flour mixture.

Fold in egg whites using a rubber spatula.

Scrape half the batter into each cake pan. Bake in the middle of the oven 30-35 minutes or until toothpick inserted in center comes out clean and let cake cool.

Frosting: Soften chocolate chips and butter in double boiler.

Remove from heat.

Beat chocolate and butter until smooth. Beat in beer and milk, one tablespoon at a time, until mixture is soft and shiny. Frost cake layers.

Any beer will work especially ones with a lot of flavor, i. e.: porter, stout, ale or lager. If you don’t want to use beer in this recipe, substitute cider or non-alcoholic beer.