Preheat oven to 350 degrees F (175 degrees C).

Spray a 6-cup Bundt pan with nonstick cooking spray.

In a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes).

Pour the warm coffee over the mixture and beat until the butter is fully melted.

Add eggs one at a time, beating until the sugar is dissolved and the mixture is very smooth.

Reduce mixer speed to medium-low and beat in the flour, cocoa powder, baking powder, salt, sour cream, and almond extract until just combined.

Pour the batter into the prepared Bundt pan.

Bake until a cake tester inserted in the center comes out clean (40-45 minutes).

Cool completely in the pan on a baking rack (about 30 minutes).

Invert the cake onto the rack and turn right-side up.

Place the rack over a baking sheet to catch any drips.

For the glaze, bring heavy cream to a simmer in a medium saucepan over medium-low heat.

Whisk in the chopped bittersweet chocolate, confectioners sugar, and stout until the chocolate is melted and the glaze is smooth.

Poke holes in the cooled cake with a toothpick.

Pour the warm glaze over the cake, ensuring it coats evenly.

Let the glaze set for a few minutes before slicing and serving.