Preheat your oven to 350 degrees.

Spray or butter a bundt pan.

Using a medium saucepan and medium heat, bring the Guinness and butter to a light boil, then add the cocoa powder and whisk until smooth. Remove from heat and place to the side.

Whisk flour, sugar, baking soda and salt in a large bowl.

Beat the eggs, sour cream and vanilla together in a mixing bowl.

Add the butter-Guinness mixture to the sour cream, and mix until fully combined. (About 1-2 minutes on a medium speed.) Add the flour mix and beat until just combined. Use a rubber spatula to lightly fold the batter. (Make sure there are no pockets of flour.)

Pour into the bundt pan.

Bake for 60 minutes. Do a bake check by sticking a toothpick in the cake if it comes out clear and free of wet batter, the cake is done.

Your cake MUST cool in a pan for 10 minutes before removing the cake from the bundt pan. After, remove the cake and cool completely on rack

For The Salted Caramel Glaze

Using a medium saucepan, add the butter, dark brown sugar, heavy cream and salt to a boil, stirring constantly. Keep it at a boil for ONE minute while you continue to stir.

Remove from heat and stir in the vanilla extract.

Add about ½ cup of the powdered sugar and whisk until smooth.

Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.

Decorate the cake by placing the cake on a plate or platter and pour the salted caramel glaze over the top.