Directions

• Preheat oven to 350°F. Using a pastry brush and the additional softened butter, grease a 10-cup or 12-cup Bundt® pan. Spoon the 1 tablespoon extra unsweetened cocoa powder into pan; turn pan in all directions so the cocoa powder coats the butter. Tap out excess over a sink or waste basket.

  In a small bowl sift together the flour, baking soda, instant coffee, and salt.
  

  In a large saucepan, combine the 10 tablespoons butter and stout beer. Place over medium-low heat until butter melts; remove from heat. Add sugar and the ¾ cup cocoa; whisk to blend. In a small bowl, stir together sour cream, eggs, and vanilla; add to stout mixture. Add flour mixture and whisk until smooth. Scrape the sides of the pan with a rubber spatula and pour batter into prepared Bundt® pan.
  

  Bake for 35 to 40 minutes or until a toothpick inserted has a few crumbs still sticking to it. Do not overbake. Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it side to side until it moves slightly; invert onto the wire rack. Cool completely.
  

  To serve, place the cake on a large platter. Heat Sunday Night Chocolate Premium Dessert Sauce in the microwave oven on high for 10 seconds or until just pourable. Pour sauce over cake. Add fresh blackberries and a dusting of powdered sugar. Serve with extra chocolate sauce on the side.