Decadent Chocolate Stout Cake (Gordon Ramsay Style)

A rich, fudgy chocolate cake enriched with dark stout — deep malt, coffee-like notes and glossy ganache create an indulgent, grown-up dessert. Serve with lightly whipped cream or vanilla ice cream and a sprinkle of flaky sea salt.

Ingredients

• 240 ml (1 cup) good-quality stout (e.g., Guinness)
• 240 g (1 cup) whole milk
• 170 g (12 tbsp / 1 1/2 sticks) unsalted butter, plus extra for pan
• 50 g (1/2 cup) unsweetened cocoa powder, sifted
• 300 g (1 1/2 cups) granulated sugar
• 200 g (1 cup) light brown sugar, packed
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 300 g (2 1/2 cups) all-purpose flour, spooned and leveled
• 2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp vanilla extract

For the glossy stout-chocolate ganache

• 200 g (7 oz) dark chocolate, 60–70% cocoa, chopped
• 120 ml (1/2 cup) heavy cream
• 60 ml (1/4 cup) stout
• 30 g (2 tbsp) unsalted butter, cold, cubed
• Flaky sea salt, for finishing

Optional garnish

• Whipped cream or vanilla ice cream
• Toasted pecans or chocolate shavings

Equipment

• 9-inch (23 cm) round cake pan or 20 cm square pan, or two 8-inch rounds
• Parchment paper
• Saucepan, mixing bowls, whisk, spatula

Method

1. Prep the pan and oven:

   • Preheat oven to 170°C (340°F).
   • Butter the pan, line the base with parchment, and butter the parchment.

2. Infuse stout and cocoa:

   • In a medium saucepan, combine stout, milk and butter. Warm gently until butter melts—do not boil.
   • Whisk in the sifted cocoa powder until smooth. Remove from heat and let cool slightly.

3. Mix dry ingredients:

   • In a large bowl, whisk together flour, baking soda and salt.

4. Combine sugars and eggs:

   • In a separate bowl, whisk granulated sugar, brown sugar, whole eggs and yolks until homogenous. Stir in vanilla.

5. Build the batter:

   • Pour the warm stout-cocoa mixture into the egg-sugar mixture in a thin stream, whisking constantly to temper the eggs.
   • Fold the wet mixture into the dry ingredients with a spatula until combined—don’t overmix. Batter will be glossy and pourable.