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1
Preheat oven to 350 degrees.
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2
Heat beer and butter in saucepan over medium heat. When butter is melted, add cocoa powder, and whisk to combine. Remove from heat and cool.
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3
Cut parchment paper to fit bottom of pans. Brush pan with melted butter, add parchment, and brush top of parchment with butter.
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4
Combine remaining dry ingredients, and whisk in small mixing bowl.
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5
Add eggs and ricotta to large mixing bowl, and beat to combine. While still beating on low speed, gradually add cooled chocolate and butter mixture to egg mixture. Then add dry ingredients, and fold with a spatula to finish combining. Don't over beat.
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6
Divide batter evenly between the two pans. Bake for 30 minutes, or until cake tester comes out clean. Remove from oven to racks, cool for ten minutes, then remove from pans and cool completely on racks, discarding the parchment paper.
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7
When cakes are completely cooled, cut each cake into two even layers, for a total of 4 layers, and set aside while making filling and icing. (If there is any 'doming' on either cake, remove the dome to make layers fit together well.)
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8
Put 3 tablespoons butter in small sauce pan over medium heat with chocolate pieces. Stir until melted and smooth, then remove from heat and whisk in 3 tablespoons heavy cream. Set ganache aside to cool and thicken, and continue putting cake together.
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9
Place one cake layer on serving plate and spread one-fourth of the raspberry preserves evenly over top.
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10
Stir espresso and boiling water together until coffee is dissolved. Set aside to cool.
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11
Whisk sugar and cocoa powder together in medium sized mixing bowl. Add cold heavy whipping cream and beat on high until it holds its shape well. Fold espresso into whipped cream.
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12
Spread one-third of whipped mocha cream on top of cake on serving plate. Top with another layer, spread with another fourth of the raspberry preserves, and another third of the mocha cream. Add another cake layer, repeat raspberry preserves, and remaining mocha cream. Finish with final cake layer, and remaining raspberry preserves.
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13
If ganache icing is cooled and thickened enough to pour over cake, continue with icing. Otherwise, refrigerate cake until ready to ice.
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14
Pour about half the ganache around the outside top of the cake letting it drizzle down the sides. Pour remaining icing over the top and quickly spread with offset spatula to smooth. You can leave the sides of the cake with decorative drips, or smooth over sides with offset spatula.
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15
Refrigerate until ready to serve.
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16
ENJOY!
