Preheat the oven to 350 and generously butter your bundt pan.  In a medium bowl, whisk together the flour and baking soda, and in a large bowl, whisk together the cocoa powders, brown sugar and salt – this mix will be lumpy because of the sugar.

In a small pot over medium heat or in a glass bowl in a microwave (carefully), heat and whisk together the butter, oil, beer and coffee until the butter is melted and the mix is hot.  Pour this hot mix into the cocoa mix and whisk well to combine.  Leave this new mix to cool for a bit.

In a large measuring cup with a spout, whisk together the sour cream, eggs and whiskey and and then slowly pour this into the batter, whisking well as it goes in.  Add the dry flour mix in 2 or 3 additions, whisking well between each and then continue to whisk until the batter is smooth and there are no clumps – the batter will seem a bit thin.

Scrape the batter into your prepared pan and bake for 40 to 50 minutes until an instant thermometer comes out at 200 degrees.  Leave the cake to rest in the pan for about 15 minutes and then turn it out onto a rack to cool completely.

For the glaze, whisk together all ingredients, except the coffee, in a medium bowl with a spout and then whisk in 1 tablespoon of the coffee.  Add more coffee as needed, the aim is for the glaze to be about the same thickness as molasses.  Once the cake has cooled completely, drizzle or spoon the glaze evenly over all and then generously sprinkle with the nibs.  Leave the glaze to set for about a half hour before you try to cut it and then serve it up as you wish!