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Message: <blockquote data-quote="Rodrigo Istalindir" data-source="post: 5855489" data-attributes="member: 2810">Needed to jump to the future for the 'circuit under the microscope' pic.And stout cake:[sblock]Cake1 cup stout1/2 cup plus 2 tablespoons butter (sliced)1/2 cup Dutch process cocoa (plus a little extra for frosting)2 cups sugar3/4 cup sour cream2 large eggs1 tablespoon vanilla extract2 cups all-purpose flour2 1/2 teaspoons baking sodaFrosting:12 ounces cream cheese2  cups powdered sugar1 cup heavy creamMelt the butter in the stout In a large saucepan over medium heat.  When the butter is melted, whisk in the cocoa and sugar.  Let cool slightly.In a mixing bowl, beat sour cream, eggs, and vanilla.  Slowly add the stout mixture.  When that has been fully combined, add the flour and baking soda.Line the bottom of a 9” springform pan with parchment paper and grease the sides.  Pour batter into pan and bake at 350 for around 50 minutes, checking for doneness at 45 minutes.Let cool on a wire rack.In a mixing bowl, combine cream cheese and powdered sugar.  Gradually add heavy cream.  Beat until smooth and spreadable.Move  ⅓ of the frosting to another mixing bowl and mix in a little cocoa powder until the color of the frosting is a light brown.Frost top of cake with chocolate frosting.  Put cake in refrigerator to let top layer of frosting set.  Add second layer of white frosting.  When done, cake should resemble a poured glass of stout.[/sblock]</blockquote>

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