• Preheat the oven to 350°F. Prepare (butter & flour or spray with non-stick spray) two 8-inch round cake pans.
• Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.
• In a stand mixer add in the sour cream, vegetable oil and eggs. On low speed mix the ingredients together.
• Gradually add the dry ingredients into the wet ingredients.
• Beat on low until just combined, scraping down the edges as necessary. Be careful not to overmix.
• Remove bowl from mixer and fold in the beer.
• Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
• Cool the cakes in their pans for 10 minutes before carefully turning them out onto a cooling rack.

Beer Glaze

• In a medium bowl add all the confectioners sugar and whisk to remove all lumps. One tablespoon at a time, add in the beer. (A fuller bodied beer will typically add more flavor and color.)
• Stir until you reach desired consistency, one that is similar to pancake batter.

To Assemble Cake:

• Place one cool layer of cake on cake stand.
• Drizzle approximately 1/4 cup of Beer Glaze over cake, allowing it to spill over sides.
• Place other layer of cooled cake on top and drizzle with remaining glaze.
• Cake can be served immediately or refrigerated for 24 hours. Glaze will harden but cake will remain quite moist.