Preheat the oven to 350 degrees and grease your bundt pan.  In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.

In a large bowl, whisk the flour, sugar, baking soda and salt together.  And in another large bowl, use an electric mixer and beat together the eggs, sour cream, and vanilla.

Add the butter/Guinness mixture to the sour cream mixture and beat until just blended together.  Then add the flour mixture and beat until combined.

Finally, using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour, and pour into the greased bundt pan.

Bake for 55-60 minutes or until the toothpick comes out clean.  Allow the cake to cool in the pan for 10 minutes, then take it out of the pan on and allow it to completely cool on a cooling rack.

The instructions said to cover in plastic wrap and place in the fridge overnight because the cake tasted better the next day.  That was a good thing because there was no way I’d be able to bake the cake the day of Supper Club..

The next night at Supper Club, I put it on a plate and spooned a caramel sauce on top (instead of making my own, oh well), and sprinkled sea salt on the caramel!

Results: Y’all. Chocolate + beer + caramel + sea salt is always a great combination, but this exceeded expectations.  Supper Club loved it, I loved it, and the guys at work loved it the next day.  For having long instructions, it was really easy to make and I’ll definitely be making this again!  Cheers!