Preheat the oven to 350 degrees F. Grease a 12-cup nonstick Bundt pan and set aside (see notes). 

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a small saucepan heat butter and beer over medium heat, stirring, until the butter is melted. Remove from heat and add the 12 ounces of chopped chocolate, stirring until smooth.

In the bowl of a stand mixer, beat the eggs and sugars on medium-high speed, until fluffy. Beat in the melted chocolate mixture and the sour cream. Reduce speed to low and gradually mix in flour. Do not over mix.

Pour the batter into the prepared pan and bake 45-55 minutes, or until a toothpick, when inserted into the center, comes mostly clean. Let the cake cool for about 20 minutes in the pan and then invert it onto a wire rack to finish cooling completely.

Add the chopped chocolate and heavy cream to a medium -sized saucepan and heat over medium heat. Stir continuously. Once melted add the vanilla extract and kosher salt. Remove from the heat, add the Irish Cream, and stir.

Put the sauce in the fridge for 15 minutes or so to allow it to cool a bit. Pour the glaze onto the cake and let the cake stand until the glaze firms up.