Chocolate Stout Loaf Cake (Printer-Friendly)
Moist chocolate loaf infused with stout beer and topped with a smooth Baileys glaze for added richness.
# 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 Irish-style 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
15 -
2 tablespoons Baileys Irish Cream or heavy cream
16 -
1 pinch salt
17 -
Shaved dark chocolate (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray and line with parchment paper, leaving 2-inch overhang on two sides.
02 -
In a large bowl, whisk sugar, eggs, stout beer, vegetable oil, vanilla extract, and instant coffee granules until smooth, about 2 minutes.
03 -
Sift flour, cocoa powder, baking powder, baking soda, and salt over the wet mixture. Gently fold until a few dry streaks remain.
04 -
Pour boiling water into batter and whisk until smooth; batter will be thin. Scrape into prepared pan.
05 -
Bake in preheated oven until a toothpick inserted comes out with moist crumbs but no wet batter, about 55 minutes. Remove from oven and cool on wire rack for 1 hour.
06 -
Whisk together powdered sugar, Baileys or heavy cream, and salt until smooth and pourable but thick enough to coat the cake. Adjust consistency with additional powdered sugar or Baileys as needed.
07 -
Lift cooled cake from pan using parchment overhang. Pour glaze over cake, spreading evenly. Optionally sprinkle with shaved dark chocolate. Let set 10 to 15 minutes before slicing and serving.
# Helpful Hints:
01 -
For best flavor and texture, bake the cake one day ahead and glaze just before serving. Store leftovers wrapped at room temperature for up to 3 days.
02 -
To reduce alcohol presence, substitute Baileys with heavy cream in the glaze.