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1
Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
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2
Preheat oven to 350.
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3
For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
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4
Remove from heat and add semisweet chocolate, stirring until melted.
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5
Add buttermilk to slightly cooled mixture.
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6
Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
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7
Beat butter until smooth, and add 1 3/4 c sugar until blended.
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8
Incorporate eggs and vanilla.
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9
Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
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10
Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
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11
Cool in pans for 10 minutes, invert onto cooling rack.
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12
Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
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13
For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
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14
Spread warmed jelly onto one cake (bottom layer).
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15
Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
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16
Press Nuts into sides of cake.
