1/2cupunsweetened cocoa powderplus more for flouring the pan
For the Ganache:
1can full-fat coconut milk
2 1/4cupschopped dark chocolate
Preheat oven to 350 F.
In a large bowl set over a pot of gently simmering water (or a double boiler), add the dark chocolate and butter, stirring frequently until just melted. Stir in the chocolate stout.
In the bowl of a stand mixer beat the sugar, eggs and yolk until light yellow and fluffy, about 3 minutes. Add the oil and sour cream, and beat well.
Slowly pour in the chocolate, beating until all ingredients are well incorporated.
In a separate bowl whisk together the flour, baking powder, espresso powder, cocoa powder, and kosher salt.
Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
Grease 2, 9-inch cake pans and shake cocoa powder around them. Pour the batter evenly between the pans.
Bake at 350 for 20-25 minutes or until the top springs back when lightly touched.
Allow to cool and remove the cakes from the pans. Let cakes fully cool for at least 1 hour before assembling.
To make the ganache: Bring the coconut milk and heavy cream just to a boil in a small saucepan. Pour over the chopped chocolate and whisk together until smooth and glossy. Place bowl in the refrigerator for at least 1 hour until ganache has started to set. Using a hand blender, whip the ganache on medium until light brown and fluffy.
Recipe from Sip + Spice | - http://sipandspice.com/chocolate-coconut-stout-cake-with-whipped-chocolate-ganache-frosting/