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1
The oven to 350F (180C).
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2
Grease two 8-inch cake pans with butter.
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3
Cut two circles of parchment paper to fit the bottoms of the pans.
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4
Grease the parchment with butter and dust the pans with cocoa powder.
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5
Place the ale in a saucepan and bring to a boil.
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6
Remove from the heat and add the cocoa, stirring until it dissolves and becomes smooth and creamy.
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7
Let cool to room temperature.
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8
Sift together the flour, salt and baking soda, and set aside.
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9
Using an electric mixer with paddle attachment, cream the butter and sugar until light and fluffy.
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10
Add the eggs one at a time and beat well after each one.
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11
Add the ale/cocoa mixture and blend well.
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12
Alternately, blend in the flour mixture and buttermilk, (start with the flour mixture and end with the flour mixture in 3 additions).
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13
Pour into prepared pans and bake until cake tester comes out clean, about 25 to 30 minutes.
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14
Cool the cakes on wire racks for 10 minutes, then invert on racks and cool completely.
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15
Frost with ale frosting.
