Chocolate Malt Cake

Cake: 3/4 c Salted butter

2 1/2 c Cake flour

2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

3 Eggs separated; room temp

1 1/3 c Sugar

1 c Flat dark beer

3 oz Melted unsweetened chocolate

Frosting: 1 lb Semi-sweet chocolate chips

2 tb Salted butter

5 tb Dark beer

5 tb 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. THE DESSERT SHOW SHOW #DS3036
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