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Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
In a large saucepan, combine the Guinness and cocoa powder over medium heat, whisking until smooth. Heat until warm and well combined; don’t boil.
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
In another bowl, whisk eggs, sour cream, vegetable oil, and vanilla together.
Combine the wet and dry ingredients, then fold in the Guinness mixture slowly. Add chocolate chips if desired, and stir just until combined.
Pour the batter into the prepared bundt pan and bake for 55–60 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Serve with chocolate ganache or whipped cream, and optionally sprinkle flaky sea salt on the ganache.