Place the chocolate buttons in a large heat proof bowl.

In a small saucepan over medium heat bring to simmer 1 cup of ale together with the cream.

Pour the hot beer and cream mixture over the chocolate buttons and stir to melt all the chocolate. Add the vanilla and continue stirring until the mixture is smooth. Place in the refrigerator to let it become spreadable. In the meantime prepare the cake layers.

Thoroughly grease two 9x2 inch cake pans and line them with parchment paper circles. Set aside.

In a larger saucepan over medium heat place all the butter and 2 cups of the ale. As soon as the butter melts, remove from heat and add the cocoa powder. Whisk until all the cocoa is incorporated and let the mixture cool off.

In a bowl mix the flour, sugar, baking powder and salt. Set aside.

Preheat oven to 350° F.

In a mixing bowl beat the eggs and the sour cream. Add the cooled beer mixture and combine.

Add the combined dry ingredients and mix on low until you no longer see white. Do not over mix.

Fill each of the cake pans with batter and bake for 45 minutes. Tooth pick test.

Remove the cake pans from the oven, let cool for 10 minutes before taking the layers from the pans. Let the layers cool off completely before assembling the cake.

Trim the top of one of the cake layers, making it nice and flat.

Line the edges of a plate with wax or parchment paper and place the trimmed layer on top, trimmed side down.

Spread chocolate beer frosting all over the top of the layer.

Cover the entire layer with raspberries, reserving a few for decoration (optional).

Add the second cake layer, top side down.

Cover the top and the sides of the cake with frosting and decorate as desired.

Remove the waxed paper pieces and chill the cake for a little bit before serving.

Do yourself a favor and share most of it. One slice is really all you need to appreciate it:)