Chocolate Stout Cake

I made this cake for a 4th of July cookout using a beer that an awesome friend brewed for my wedding! You can't really taste the beer but it adds more depth to the cake. This would also be great with a chocolate stout. The recipe is from 101 Cookbooks. I skipped the frosting and instead topped the cake with some blueberry lavender jam. I'll be posting that recipe soon!

2 cups black IPA (1 glass bottle)
8 tablespoons unsalted butter
3/4 cup cocoa powder
2 cups white whole wheat flour
1 cup brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
3 large eggs
1 1/2 plain whole yogurt (or sour cream)
3/4 cup pure maple syrup
2 tsp dried lavender flowers (if desired)
Directions:
Preheat oven to 350F.
Grease and flour a bundt pan.
In a saucepan simmer the beer down to 1 cup. Watch closely. Remove from heat, add the butter and whisk until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. 
In a separate, large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Slowly add the cooled stout mixture, stirring. Stir until well blended. Add the flour mixture, folding until just blended. The batter will be liquidy.
Transfer the batter to the prepared bundt pan and bake for 35 - 45 minutes. Let cool before frosting and serving.