Heat oven to 350 degrees F. Butter a 12-cup nonstick Bundt pan. In a medium bowl combine flour, baking soda, and salt.

In a small saucepan heat butter and beer over medium heat, stirring, until butter is melted. Remove from heat and add 8 ounces of the chocolate, stirring until smooth.

Using an electric mixer and a large bowl, beat the eggs and sugars on medium-high speed until fluffy. Beat in chocolate mixture and sour cream. Reduce speed to low and gradually mix in flour. Don't overmix.

Pour batter into prepared pan and bake 45-55 minutes, or until a toothpick comes out with a few moist crumbs. Let cool 30 minutes in pan then invert onto a wire rack to cool completely.

In a small saucepan bring the cream just to a boil. Off heat add the remaining 4 ounces of chocolate and let sit for 5 minutes. Stir until smooth then drizzle over cooled cake. Cake can be made and glazed up to 1 day in advance. Cover loosely and store at room temperature.