Preheat oven to 350.

Melt 2 sticks of butter in saucepan on stove top over medium heat.

Add Guinness to saucepan. When liquid begins to simmer, turn off heat and stir in cocoa powder.

In a mixing bowl, add flour, sugar, and baking soda. Slowly pour in Guinness mixture from saucepan (I do this while my stand mixer is running).

Once the liquid is completely blended with the dry ingredients, add in eggs once at a time, mixing between additions. Add sour cream and blend until batter is completely mixed.

Pour batter into two 9" well-greased round cake pans and place in preheated oven for 25-35 minutes. Check cakes after 25 minutes with a toothpick to see if it comes out clean. If not, leave them in for a few more minutes and check again.

Once you bake the cakes, set them aside on cooling racks to cool and begin prepping the buttercream frosting & ganache.

Buttercream: Using a stand or a hand mixer, beat 1 cup butter with powdered sugar. Once they're pretty well blended together, add cocoa and vanilla and continue to beat until the frosting is smooth and fluffy - a minute or two. Set aside.

In a small saucepan over medium heat, add whipping cream and chocolate chips. Stir regularly until chocolate chips are completely melted and the whipping cream and chocolate create a thick sauce. Remove from heat and set aside to cool.

Once cakes are completely cooled, set bottom cake on cake platter and frost with buttercream frosting. Add second cake layer and frost the entire cake - top and sides - with the buttercream frosting. Slowly pour chocolate ganache on top, using a spatula to very gently spread it and allow it to dribble down the sides.

Top with chopped pecans and enjoy!