Place oven rack in the lower third of the oven and preheat to 350 degrees.

In a small bowl, stir together 1 tbsp flour and 1 tbsp cocoa powder. Grease the inside of a Bundt pan with butter and dust with flour-cocoa powder mixture, evenly coating the inside of the pan.

In a medium bowl, whisk together the remaining flour and the baking soda.

In a large bowl, stir together the remaining cocoa powder, brown sugar, and sea salt.

In a saucepan over medium heat, combine the butter, vegetable oil, beer, and coffee. Stir occasionally until the butter is fully melted and the mixture is hot. Pour this mixture into the bowl with the cocoa powder mixture, and whisk until fully combined. Allow to cool slightly before the next step.

In a separate medium bowl, whisk together the sour cream, eggs, and bourbon. Pour
this mixture into the cocoa mixture and whisk until well combined.

Add the flour in 2 or 3 additions, whisking between each addition until smooth.

Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, until a
skewer inserted into the center comes out clean. Rotate the pan after 30 minutes to ensure even baking.

Remove cake from the oven and cool in the pan for 10 minutes. Carefully trim any
excess cake that rose above the top of the pan with a serrated bread knife. Release the cake onto a wire rack and let it cool completely.

While the cake is cooling, make the glaze by whisking together the confectioner’s sugar, cinnamon, sour cream, bourbon, sea salt and coffee until smooth.

Once the cake has cooled completely, drizzle the glaze all over it with a spoon or spatula. While the glaze is still wet, sprinkle the finely chopped stroopwafel cookies over top, pressing lightly to adhere to the glaze if necessary.

Let the glaze set until firm, about 30 more minutes. Slice cake and garnish with additional stroopwafel cookies if desired.

Cake will keep at room temperature for 3-5 days.