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1
For the cake: Preheat the oven to 325 degrees F and position a rack in the middle.
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2
Butter an 8-inch square baking pan.
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3
Pour the batter into the baking pan and smooth the top.
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4
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
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5
Cool completely on a rack.
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6
To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles.
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7
Cut each rectangle into squares about the size of ice cubes.
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8
Set out six Pilsner or similar glasses.
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9
Put 2 rounded scoops of ice cream into each glass.
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10
Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center.
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11
Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side.
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12
Serve immediately.
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13
Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl.
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14
With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes.
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15
Add the oil, beating well.
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16
Beat in the egg, then the vanilla.
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17
On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.
