Preheat oven to 350°F.

Grease a Bundt cake pan with nonstick spray; set aside.

In a small saucepan, place Cookie Exchange Milk Stout, butter, and cocoa. Over low heat stir occasionally until butter melts.

Remove from heat, and whisk until smooth. Allow the mixture to cool for 10 minutes.

Put flour, sugar, baking powder, baking soda, and salt into a large bowl, whisk to combine.

In a small bowl combine vanilla extract, eggs, sour cream and set aside.

Pour the cooled chocolate mixture over the dry ingredients. Mix until thoroughly combined.

Add the sour cream and egg mixture to the Bundt cake batter. Mix well.

Pour the cake batter into the Bundt pan and bake for 40-50 minutes depending on the size of your pan. Bake until a long toothpick comes out clean. If your pan has a dark interior the baking time will be even less.

Remove the cake from the oven and allow to cool on a cooling rack for 5 minutes. Then turn the cake over and on the cooling rack and remove from the Bundt cake pan.

Completely cool cake before icing.

Store cake at room temperature in an airtight container or well-wrapped for 2-3 days.

To make the ganache:

Microwave: Add chocolate and peanut butter chips and milk to a microwave-safe bowl and heat in 20 second intervals, stirring in between, for a total of 60 seconds.

Pour over Bundt cake and allow to cool. Sprinkle with more chips or powered sugar for decoration, and top with shavings from the small chocolate bar.