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1
To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth.
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2
Heat over medium heat, until sugar dissolves and syrup is smooth.
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3
To prepare cake, pour stout over currants; cover and soak until plump.
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4
Drain currants, reserving stout.
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5
Add stout to a small saucepan.
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6
Whisk in 1/3 cup cocoa and bring to a simmer.
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7
Remove from heat; add semisweet chocolate, stirring until chocolate melts.
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8
Cool slightly.
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9
Stir in buttermilk.
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10
Preheat oven to 350F
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11
Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour.
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12
Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture.
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13
Beat butter with a mixer at medium speed until smooth.
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14
Gradually beat in 1/4 cups sugar until well blended.
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15
Beat in eggs one at a time.
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16
Beat in vanilla.
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17
Combine 2 cups flour with baking soda, baking powder and salt.
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18
Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended.
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19
(Batter may look curdled.)
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20
Stir in currants.
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21
Divide batter between pans.
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22
Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean.
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23
Cool in pans on a wire rack 10 minutes; invert onto rack.
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24
Poke tops of cake layers with a skewer or toothpick.
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25
Spoon Drizzling Syrup over tops.
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26
Place one layer on a platter.
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27
Spread warmed jelly over layer on the platter.
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28
Chill 30 minutes.
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29
Cover jelly with about a quarter of the Bittersweet Icing.
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30
Place second layer on top.
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31
Ice top and sides of the cake with the remaining icing.
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32
Press nuts into sides of cake.
