In a large mixing bowl combine box mix, oil and mix. Amounts will vary depending on the cake mix you use. Partially mix the batter.

You will substitute the amount of water with beer. Pour beer into a large glass and let it sit for the foam to subside a little. Pour in the beer and mix the batter until combined. Do not over mix.

Coat a bundt pan thoroughly with non-stick spray. I find this to be the best way to bake a bundt and to prevent it from sticking to the nooks and crannies. Pour the cake batter into the prepared pan.

Bake per package directions until a toothpick inserted into the center of the cake comes out clean. For my cake it was 350ºF for 40 minutes.

Invert pan over a cooling rack and let it sit until the cake naturally releases from the pan. Let the cake cool completely before frosting.

Heat the heavy cream until hot and just about to boil and pour over chocolate chips in a mixing bowl.

Let the cream sit for a few minutes to soften the chocolate. Mix until the chocolate is all melted and your ganache is smooth.

As the ganache cools, the thicker it gets. Let it cool until it gets to your desired pouring consistency. You can have a thin glaze or thick.

Let the cake cool until the glaze is set before serving.