Preheat the oven to 350F (180C).

Grease two 8-inch cake pans with butter.

Cut two circles of parchment paper to fit the bottoms of the pans.

Grease the parchment with butter and dust the pans with cocoa powder.

Place the amber ale in a saucepan and bring to a boil.

Remove from the heat and add the cocoa, stirring until it dissolves and becomes smooth and creamy.

Let cool to room temperature.

Sift together the flour, salt, and baking soda, and set aside.

Using an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy.

Add the eggs one at a time and beat well after each one.

Add the ale/cocoa mixture and blend well.

Alternately, blend in the flour mixture and buttermilk, start with the flour mixture and end with the flour mixture in 3 additions.

Pour into prepared pans and bake until a cake tester comes out clean, about 25 to 30 minutes.

Cool the cakes on wire racks for 10 minutes, then invert on racks and cool completely.

Frost with ale frosting.