I loosely based my cake on this recipe, but changed the amounts and some ingredients to suit my tastes (as well as ingredients I already had on hand). The frosting recipe came from here. I made double the amount of caramel sauce and flavored half with Cointreau to use as a soak before frosting and then as a glaze on top along with a ganache drizzle.
Here is the process in pictures:
Simmering the beer and butter together with the cocoa:
Cakes go in the oven:
And they come out!
The glamour shot, with frosting and glazes:
It was so good we each had two pieces!