Chocolate Stout Cake

Steve calls this my "Three sticks of butter and a can of beer" cake. I call it delicious. Adapted from epicurious.com.

Cake
12oz Guinness (buy the 14oz can and have a few sips)
3 sticks butter
1 cup unsweetened cocoa powder (plus more for dusting pan)

3 cups flour
3 cups sugar
3 tsp baking soda
1 tsp salt
3 large eggs
1 cup sour cream

Glaze
.33 cup butter
2 cups powdered sugar
6 TBS cocoa
2 TBS vegetable oil
1.5 tsp vanilla
2 - 4 TBS hot water

Preheat oven to 350. Spray large Bundt pan with cooking spray and dust with cocoa powder. Shake off excess. Bring Guiness and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
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 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. (This makes a lot of batter!) Pour batter into prepared Bundt pan. Bake for 85 minutes, until tester inserted in center of cake comes out clean. Transfer pan to metal rack; cool for 10 minutes. Invert cake onto rack, cool completely.

To prepare glaze: melt butter in saucepan, whisk in cocoa and oil. Blend in sugar and vanilla. Stir in water, one tablespoon at a time, until glaze is of proper consistency. Drizzle over cooled cake.