Preheat oven to 350°F
Spray 13x9x2 baking pan non-stick baking spray and set aside.
In large bowl, whisk together the stout and cocoa powder until blended and smooth. Add sugar, butter, vanilla extract whacking well to combine. Add eggs, one at a time blend well after each addition.
Add the salt to the measured flour and stir to combine. Add flour and salt to the wet ingredients and whisk until batter is smooth. Stir in chocolate chips. Pour mixture in prepared pan, leveling surface with an offset spatula.
Bake 40 minutes in preheated oven, until the top springs back when touched. Remove from oven and let cool completely in pan on rack.
Make the ganache by pouring the chocolate chips in a medium glass bowl. Add the corn syrup. Pour the heavy cream into a small saucepan and heat over medium heat until it just comes to a simmer.
Immediately pour over chocolate chips and stir continuously until all the chocolate is melted and smooth. Allow to cool until thickened.
Invert the pan with the cake onto a cutting board to remove and flip it back over. Make sure it is completely cooled before pouring and spreading the ganache on top. Let the ganache set up before butting into squares.