Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing and flouring it well.

Whisk together in a large bowl the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

Beat softened butter and granulated sugar together until creamy and smooth. Add the large eggs, one at a time, mixing well between each addition. Mix in the vanilla extract and slowly pour in the Guinness stout.

Fold the dry mixture into the wet batter gently, just until they are combined.

Pour the batter into the prepared bundt pan, smoothing out the top.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle with chocolate glaze before serving.