Spray a traditional Bundt pan with cooking spray that has added flour
Pour the Guinness in a medium pot and add the butter. Meat on medium to medium low heat until the butter is completely melted
Add the cocoa and sugar to the pot and stir until the sugar is completely dissolved. Remove from heat and set aside
In a large bowl or stand mixer whisk the sour cream, eggs, and vanilla until well incorporated and smooth
Add Guinness mixture to the souor cream, egg, and vanilla mixture, mixing until just combined.
On low speed, slowly add the flour and soda in small batches until well incorporated
Increase speed to medium and whisk for an additional 2 minutes
Evenly pour half the batter into the prepared Bundt pan
Gently toss the chocolate chips and pecans in a little flour and sprinkle on top of the cake batter
Pour the other half of the cake batter into the Bundt pan, then tap lightly on the counter a few times to remove any bubbles.
Place the Bundt pan on a baking tray for added stability and bake on the middle rack for 45-60 minutes or until an inserted thin skewer comes out clean
Cool in the pan for about 10-15 minutes and turn out onto a cooling rack to cool completely
Make the caramel:
While the cake is cooling make the caramel
Add all the ingredients to heavy saucepan and melt over medium-low heat, stirring almost constantly
Once completely melted, remove from heat and allow to cool for about 15 minutes until thickened. Stir occasionally to keep a film from forming on the top
Pour the caramel slowly over the cake to get a nice drizzle effect
Garnish with additional pecans and a sprinkle of coarse salt
Notes
I highly recommend using salted butter and the salt garnish. This cake is very rich and almost cloyingly sweet so the salt cuts that a bitYou can toast the pecans if you like. Sometimes I do, sometimes I don't. I happen to like it both ways so this is a personal preference - you do what you like the most.