Serve glasses of the same brew you used in the cake batter.
Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.
Bravo! The photo of a wedge of cake with a glass of stout in the backgroud is irresistable! Thanks to Diane for calling Rogue Ales HQ, asking where to buy a bottle of RCS in Potomac, MD in order to bake this cake, which was passed onto me for followup. I hope your cake was delicious! The recipe calls for strong coffee, my pick is Stumptown HairBender.
Another chef who uses Rogue Chocolate Stout in a cake and frosting recipe is Chef Michael Wagner from Lola's on Harrison in Hollywood, FL!