Cake:
3/4 c plus 2 tbsp. salted butter
2 1/2 c cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs, separated, at room temperature
1 1/3 c sugar
3 ozs. unsweetened Baker`s chocolate, melted
1 c Ommegang Abbey Ale, flat
Chocolate Chip and Ommegang Cake Frosting:
1 lb semisweet real chocolate chips
2 tbsp. salted butter
5 tbsp. Ommegang
5 tbsp. milk

To Make The Cake:
Preheat oven to 375 F. Lightly grease two 9 cake pans with 2 tbsp. butter and dust with 1/4 cup flour. Shake out and discard any excess flour, set pan aside. Mix the remaining flour with baking powder, baking soda and salt. Beat the egg whites with 2 tbsp. of the sugar until stiff peaks begin to form. With an electric mixer, cream the remaining sugar with the butter until light in texture. Stir in the melted chocolate and the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans and bake in the middle of the oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.
To Make The Frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Ommegang and milk, one tbsp at a time, until the mixture is soft and shiny. remove the cakes from the layers. Frost the layers.