WARNING! THIS CAKE CONTAINS ALCOHOL, AND IT IS NO LIE!

I'm doing a few new things for St. Pat's Day, along with a new take on last year's attempt at brisket tacos (pics and recipes to come). For now, here's dessert.

Cake:
1 cups stout (such as Guinness, or a Chocolate Porter)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (such as Dutch-process)
2 cups all purpose flour
2 cups sugar
½ tablespoon baking soda
1 teaspoons salt
2 large eggs
⅔ cup Greek yogurt or sour cream
For the glaze:
1 cup heavy cream
8 oz dark chocolate (chips or chopped)
1 tablespoon of whiskey (optional*)

1. Preheat oven to 350F. Thoroughly grease or spray a bundt pan, set aside.
2. In a small saucepan combine the stout and butter. Heat over medium until butter is melted. Whisk in cocoa powder until smooth. Set aside to cool a bit.
3. In a medium sized bowl combine the flour, sugar, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs and yogurt until smooth.
5. Add the butter/stout mixture slowly with the mixer running on medium speed until just combined.
6. Add the dry ingredients on low until *just* mixed. Use a spatula to finish mixing by hand, don't overmix- you just want to make sure there are no clumps or streaks.
7. Pour batter into your pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cake to fully cool before inverting onto a cake stand and glazing.
For the glaze:
1. Place chocolate in a heat-proof bowl.
2. Heat cream in a small saucepan until just boiling.
3. Pour milk over the chocolate and whisk until smooth. Stir in whiskey if using. Drizzle over cooled cake.

The verdict:
Dense, moist cake with a good consistency; the beer gives it an almost coffee-like undertone. I made the glaze according to instructions, but it was very runny (as you can see from the photo) and I had more than I needed. Your mileage may vary.
Overall, I give myself an A-.