Espresso and Lime

0 Preheat your oven to 350 degrees and grease a 9” round cake pan 
1 Add a 14 ounce stout beer into a saucepan and bring to a simmer over medium high heat 
2 Once simmering, reduce the heat to medium and simmer until the beer is reduced to 1/2 cup in volume
3 While the beer is reducing, whisk 1 cup of all purpose flour with 1/2 cup of dark dutch cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt in a large bowl 
4 In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract and 1/2 cup of reduced stout beer until fully combined 
5 Add the wet ingredients to the dry ingredients and mix until just combined 
6 Transfer the batter into the prepared cake pan
7 Bake the cake in a 350 degree oven for 34-36 minutes or until a toothpick will come out of the center clean
8 Transfer the cake pan onto a cooling rack and let the cake cool for 10 minutes before transferring the cake out of the pan and directly onto the cooling rack 
9 While the cake is cooling, make the frosting by whipping 8 tablespoons of room temperature butter with 2 tablespoons of heavy cream, 3 tablespoons of natural unsweetened cocoa powder, 1 teaspoon of vanilla extract and a pinch of salt. Slowly add 2-3 cups of confectioners sugar until you have the sweetness and consistency you want. Add additional heavy cream to thin, if necessary 
10 Once the cake has cooled fully, add the frosting and enjoy!