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Special equipment: a 6-cup Bundt pan
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For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray.
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Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
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Pour the coffee over the top and beat until the butter is fully melted.
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Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth.
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Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined.
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Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes.
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Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up.
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Put the rack over a baking sheet.
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For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat.
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Whisk in the chocolate, confectioners sugar and stout until the chocolate melts.
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Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing.
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The cake will keep for 2 days at room temperature.
