Chocolate Stout Loaf Cake (Printer-Friendly)
Moist chocolate loaf enriched with dark stout and a smooth Baileys glaze for added decadence.
# What You'll Need:
→ Cake
01 -
Nonstick cooking spray
02 -
1 1/4 cups granulated sugar
03 -
2 large eggs, room temperature
04 -
3/4 cup stout beer
05 -
1/2 cup vegetable oil
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon instant coffee granules
08 -
1 1/2 cups all-purpose flour
09 -
1/3 cup unsweetened cocoa powder
10 -
1 teaspoon baking powder
11 -
1 teaspoon baking soda
12 -
1/2 teaspoon salt
13 -
1/2 cup boiling water
→ Glaze and Topping
14 -
1 1/2 cups powdered sugar, plus more as needed
15 -
2 tablespoons Baileys Irish Cream or heavy cream, plus more as needed
16 -
1 pinch salt
17 -
Shaved dark chocolate (optional)
# Steps to Follow:
01 -
Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray and line it with parchment paper with a 2-inch overhang on two sides.
02 -
In a large bowl, whisk together granulated sugar, eggs, stout beer, vegetable oil, vanilla extract, and instant coffee granules until smooth and fully combined, about 2 minutes.
03 -
Set a fine-mesh strainer over the bowl and sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients. Gently tap until fully incorporated then whisk until only a few streaks of flour remain.
04 -
Pour the boiling water into the batter and whisk until smooth. The batter will be thin. Scrape into the prepared loaf pan.
05 -
Bake for about 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
06 -
Remove the pan from the oven and let the cake cool completely on a wire rack, approximately 1 hour.
07 -
In a small bowl, whisk powdered sugar, Baileys Irish Cream or heavy cream, and a pinch of salt until smooth and creamy. Adjust consistency by adding powdered sugar or cream as needed to achieve a molasses-like texture.
08 -
Lift the cooled cake from the pan using the parchment paper overhang and place on a serving platter. Pour the glaze over the top, spreading evenly. Sprinkle with shaved dark chocolate if desired. Allow glaze to set for 10 to 15 minutes before slicing and serving.
# Extra Suggestions:
01 -
Make the cake one day in advance for improved texture and flavor. Store tightly wrapped at room temperature, then glaze just before serving.
02 -
For a less boozy glaze, substitute Baileys with heavy cream.