Using a medium saucepan using medium heat, bring the Guinness and butter to a light boil then add the cocoa powder using a whisk until smooth it is smooth. Remove from heat and place to the side
4, Then a large bowl, you will need to whisk flour,sugar,baking soda and salt
Now get even another LARGE bowl, I used an electric mixer to beat together the eggs, sour cream and vanilla together
Now add the butter-Guinness to the sour cream and using a hand mixer mix until fully combined about 1-2 minutes on med. speed . You will now begin to add the flour mix and beat until just combined. Use a rubber spatula, lightly fold the batter to make sure there are no pockets of flour
Pour into bundt pan
Bake for 60 minutes, always do a bake check by sticking a toothpick in the cake if it comes out clear free of wet batter the cake is done
MUST cool in pan for 10 minutes before removing the cake from the bundt pan. After that remove the cake and then cool completely on rack
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, stirring constantly
Remove from heat, stir in 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
Decorating the cake by placing the cake plate and pour the salted caramel glaze over the top