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Preheat oven to 325°F.
Add the chocolate, coffee and beer to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted (this can also be done in a double boiler).
Add the eggs and sugar to the bowl of a stand mixer, beat on high until light in color and well combined. Add the vegetable oil, sour cream and vanilla, beat until well combined. Mix in the chocolate mixture.
In a separate bowl stir together the flour, cocoa powder, baking soda, baking powder and salt.
Sprinkle the dry ingredients over the wet ingredients, stir until just combined.
Divide evenly between three 9-inch cake pans that have been greased and floured.
Bake for 35 minutes or until the top springs back when lightly touched.
Add the butter to the bowl of a stand mixer, beat on high until light and fluffy. Add the shortening, beat until well combined. Add the remaining frosting ingredients, beating until well combined. Frost the cake, with frosting between all the layers. Refrigerate while you prepare the ganache.
Add all the ganache ingredients to the top of a double boiler set over simmering water. Stir until the chocolate is almost all melted. Remove from heat and continue to stir until the chocolate is completely melted.
Pour the ganache over the cake, spread in an even layer, or allow to drip down the sides.