Directions

1. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper, then cover with the 1 tablespoon vegetable shortening. Spoon 2 tablespoons of the unsweetened cocoa powder into the pan, swirling to coat and tapping out the excess. Set the prepared pan aside.
2. In a medium microwave safe bowl, combine the12 ounces semisweet chocolate and 16 tablespoons unsalted butter. Melt in the microwave on high for 1 minute, stir and return for 30 minute intervals until fully melted and smooth.
3. In the bowl of a stand mixer or a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1/4 cup of the cocoa powder, 2 teaspoons baking soda 1 teaspoon instant espresso powder1 teaspoon vanilla extract and 1/2 teaspoon coarse Kosher salt. When no lumps remain, pour in the melted chocolate mixture and blend until thick.
4. Add the 1/2 cup stout beer and 4 eggs to the mixture and blend until just combined.
5. Transfer the cake batter to the prepared springform pan, tapping down to get out bubbles.
6. Place the spring form pan onto a rimmed baking sheet (to prevent messes and leaks) and then bake for 55-65 minutes, or until the the center is set, but still slightly jiggly. The edges will look like traditional cake.
7. Shut off the oven and crack the door, allowing it start cooling in the oven for 15 minutes before taking it out to cool completely.
8. When cool, remove from the pan and transfer to a serving plate or cake plate. Frost the center with 1 1/2 cups cream cheese frosting.
9. Chill for at least 2 hours before serving and store, covered, in the fridge.