Instructions

• Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust with flour or cocoa powder to prevent sticking.
• In a large bowl, sift together the flour, cocoa powder, and baking soda. Whisk in the sugar until evenly mixed.
• Melt the butter gently in a small saucepan or microwave-safe bowl. Pour in the Guinness stout and heat until just warm, about 1-2 minutes.
• In a separate bowl, whisk the eggs, sour cream, and vanilla extract until smooth. Slowly pour the warm Guinness and butter mixture into the eggs, whisking constantly to prevent scrambling.
• Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
• Pour the batter evenly into the prepared bundt pan. Shake gently to level the batter.
• Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan on a wire rack for 15 minutes. Then invert onto the rack to cool completely before glazing.
• To make the stout glaze, whisk together powdered sugar, cocoa powder, melted butter, and 2 tablespoons Guinness stout in a small bowl. Add more stout a teaspoon at a time until glaze is pourable but thick enough to coat the back of a spoon.
• Drizzle the stout glaze over the cooled cake in a slow, steady stream. Let set for about 10 minutes before slicing.