• Preheat oven to 350° F. Prepare a 12-cup bundt pan by buttering it well and dusting it with flour.

To make the ganache:

• Place chocolate chips and butter in a microwavable bowl and melt in microwave in increments of 30 seconds. Stirring in between until smooth and completely melted.
• In a saucepan, add cream and bring to a boil. Pour chocolate mixture in but don't stir. Let it sit for about 2 minutes. Then stir in whiskey. Put in fridge for 5 minutes. Stir. Continue stirring every 5 minutes until the mixture becomes cool - but not solid.

To make the cake batter:

• Bring the Guinness beer and butter to a simmer. Whisk in cocoa powder. Remove from heat. Cool.
• Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add the cooled beer mixture and mix on low speed.
• Into the prepared bundt pan, add 1/2 the batter, then add in ganache, then the remaining batter. Bake 40-50 minutes, until a toothpick inserted in the middle comes out clean. Allow for the cake to cool completely before frosting.

To make the frosting:

• Whip butter, add in powdered sugar 1 cup at a time. Add in the Bailey's. If the frosting becomes too liquid add more sugar, a tablespoon at a time.