1 cup stout (Guinness), 2 sticks butter, ¾ cup unsweetened cocoa powder, 2 cups all-purpose white whole wheat flour, 2 cups organic cane sugar, 1½ tsp. baking soda, ¾ tsp. sea salt, 2 large eggs, 2/3 cup sour cream.
Preheat the oven to 350° F. Butter the mini bundt pans.
Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk till smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the mini bundts, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
8 oz bittersweet chocolate, 2/3 C heavy cream, 2 T butter, 2 t Frangelico, 4 oz marscarpone cream. Bring the cream to a simmer, remove from heat, add the chocolate, butter, and Frangelico. Let sit for 3 minutes. Whisk till the chocolate is completely melted. Then whisk in the marscarpone. Cool. Once the cakes are cooled, cut a cone shape piece from the center, fill with ganache, and replace cake plug.
8 T butter, 4 C confectioners' sugar, 8 T Frangelico. Blend these ingredients together over a water bath till glaze is smooth. It will thicken as it cools. Pour over filled cake and dust with unsweetened cocoa powder.