Preheat oven to 350 degrees. Butter and dust bundt cake pan with cocoa powder, tap out excess. Melt chocolate chips over a double boiler. Remove from heat and whisk in stout and cocoa powder until smooth. Whisk in sour cream and vanilla. Set aside.
Combine all dry ingredients in a bowl and stir to combine. Set aside. In a stand up mixer with paddle attachment, beat butter and brown sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each. With mixer on low, slowly add flour and chocolate mixtures, alternating until just combined, scraping down the sides of bowl as needed. Pour batter into bundt pan and bake for 40-50 minutes until a skewer comes out clean. Rotate the cake half way through the baking time. Place on wire rack to cool for 15-20 minutes. Invert onto cake stand and cool cake completely.
To make the Chocolate Glaze, melt chocolate over a double boiler, whisk in cream and stout. Let cool and drizzle over the cooled cake. If glaze is too thick, place over double boiler to thin consistency. Garnish with crystalized ginger. Serves 10-12.
Kunde Family Winery 1904 Dessert Cuvee