CAKE

1. Preheat oven to 350 degrees.  Line two 8-inch round cake pans with wax paper rounds.  Butter the insides of the pans and the wax paper.  Dust the insides and the wax paper with cocoa powder, (don’t use flour).  Tap off excess cocoa and set pans aside.
2. To a medium mixing bowl, add the flour, cocoa, baking powder, baking soda, and salt.  Whisk ingredients together until well combined and set aside.
3. Add the sugar, butter, eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer.  Mix on medium speed for about 2 minutes to thoroughly combine.  Add the dry ingredients and buttermilk alternately in thirds, starting with the flour.  Mix to incorporate but don’t overmix the dry ingredients.  Add the beer and mix just enough to incorporate.
4. Transfer cake batter to pans, and tap on a counter to level batter and get rid of any air bubbles.  Bake cakes until a toothpick inserted in the centers comes out clean, approximately 35 minutes.  Cool in the pans for 15 minutes.  Run a sharp knife around the edges and invert cakes onto a wire rack, peel off the wax paper, and allow to cool completely.

COFFEE BUTTERCREAM

1. Add the butter to the bowl of a stand mixer fiitted with the paddle attachment, or use a hand mixer.  Beat the butter on high speed for about 1 minute until it is light and creamy.  Add the salt and vanilla and mix for a few seconds to incorporate.  Sift 2 cups of the powdered sugar into the mixing bowl.  Add 1/2 of the coffee and beat on medium speed to incorporate the sugar, then beat on high speed for about 30 seconds.  Repeat with 2 more cups of the powdered sugar and the remaining coffee.  Add the remaining 1/2 cup of powdered sugar gradually until the buttercream is the perfect spreading consistency. Spread frosting in a thick layer between the layers and on top.  Garnish with chocolate chards.

CHOCOLATE CHARDS

1. Break the chocolate into pieces and place in small microwave safe bowl.  Microwave for 30 seconds.  Stir once with a spatula and microwave for an additional 20 seconds.  Stir the chocolate until it finishes melting.  Using an offset spatula, spread the chocolate in a thin layer on a parchment lined baking sheet.  Allow to cool completely.  )I place it in a freezer for about 10 minutes).  Using a sharp knife, cut the chocolate into chards.  Note:  I cut the chards into pieces that resemble long triangles.  Decorate the top of the cake with the chocolate chards.