Chocolate Stout Cake - a little slice of heaven

This is one of those recipes that I came across on Smitten many months ago, printed it, bookmarked it, and decided that someday I needed to make it. Why? It's chocolate, more chocolate...and beer, stout no less, what could be better with chocolate. If you really have to ask, just don't bother. Plus, it was a fabulous way to use the new bundt pan that I got for Cristmas (Thanks, Mom!). As my favorite 6 year old says of Rice Krispies Treats, this cake is "redikalous good." The hint of coffee in the ganache is perfect. But now we're wondering how much more amazing it could be with this tasty brew. Unfortunately, I don't have a decent picture to share partly due partly to my poor kitchen lighting and the fact that I was so darn impatient and turned it out of the pan too early. It was in 2 pieces. Not my best work. See...

Check out the link below for Deb's stunning presentation. Half of mine kinda looked like that, but without the almonds. I will be making it again soon though, for St. Partick's day for sure, if not sooner and hopefully without the mishap.

Chocolate Stout Cake
as adapted by Smitten Kitchen

1 c. stout (such as Guinness)
1 c. (2 sticks) unsalted butter
3/4 c. unsweetened cocoa powder (preferably Dutch-process)
2 c. all-purpose flour
2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream
6 oz. semisweet chocolate chips
6 Tbsp. heavy cream
3/4 tsp. instant coffee granules

1. Preheat oven to 350 °F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
2. Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.
3. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.