For my entire childhood, I thought I was more than 50% Irish. My mother’s maiden name is Burke, and her father’s family had emigrated from County Mayo to Boston before he was born. My father claimed to have roots in Ireland as well, but the details were a little fuzzy. Turns out they were more than a little ambiguous, because when I participated in a DNA analysis a few years back, it turned out I am a whopping 6% Irish.
No matter my actual heritage, I identify as a very fond connoisseur of Irish-style stout. After each of my three children were born, it was one of the first things I craved (for strength!), and it’s an ingredient I always have on hand for cooking.
Stout is great in chili and hearty braises, but where it really shines is in a decadent chocolate cake. I’ve been making a version of this chocolate stout loaf cake for years, even after my minor identity crisis. It mixes up quickly by hand in one bowl and is topped with a Baileys glaze that improves the texture of the cake as it sits.
Quick Tips
- When testing this recipe, I used a chocolate truffle-style stout I found at my local Trader Joe’s, which added even more dimension to the dark chocolate notes, but any Irish-style stout will do the trick.
- The glaze has quite a kick, so if you prefer a less boozy bite, feel free to swap the Baileys for heavy cream.
- If you want to make this cake ahead, my best advice is to bake the cake one day in advance and store it tightly wrapped, then glaze it right before serving.
Simply Recipes / Mark Beahm
Make It a St. Patrick’s Day Feast
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For the cake
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Nonstick cooking spray
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1 1/4 cups (250g) granulated sugar
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2 large eggs, at room temperature
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3/4 cup stout beer
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1/4 teaspoon instant coffee granules
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1 1/2 cups (180g) all-purpose flour
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1/3 cup (28g) unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup water
For the glaze and topping
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1 1/2 cups (170g) powdered sugar, plus more as needed
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2 tablespoons Baileys Irish Cream or heavy cream, plus more as needed
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1 pinch salt
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Shaved dark chocolate (optional)
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Preheat the oven to 350°F.
Spray a 9×5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set aside.
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Make the batter:
In a large bowl, whisk together the sugar, eggs, stout, oil, vanilla, and instant coffee until smooth and well combined, about 2 minutes.
Set a fine-mesh strainer or sifter over the bowl and add the flour, cocoa powder, baking powder, baking soda, and salt to the strainer. Gently tap until all of the dry ingredients have passed through. Whisk the batter until only a few streaks of dry flour remain.
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
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Add the water:
Add the boiling water to the cake batter and whisk until smooth. The batter will be quite thin. Scrape the batter into the prepared pan.
Simply Recipes / Mark Beahm
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Bake:
Bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached but no wet batter, about 55 minutes.
Remove the pan from the oven and set it on a wire rack to cool completely, about 1 hour.
Simply Recipes / Mark Beahm
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Make the glaze:
Once the cake is cool, in a small bowl, whisk together the powdered sugar, Baileys or heavy cream, and salt until smooth and creamy.
Simple Tip!
The glaze should be the texture of molasses; thin enough to pour, but thick enough to adhere to the top of the cake with just a few drips down the sides. If it is too thin, add more powdered sugar 1 tablespoon at a time. If it is too thick, add more Baileys 1 teaspoon at a time.
Simply Recipes / Mark Beahm
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Glaze and finish:
Use the parchment sling to lift the cooled cake out of the pan and transfer it to a serving platter. Pour the glaze on top of the cake, spreading it with a small offset spatula as needed to help it cover the whole cake. Sprinkle with the shaved dark chocolate, if using. Let sit for 10 to 15 minutes for the glaze to set, then slice and serve.
Leftover cake can be tightly wrapped and stored at room temperature for up to 3 days. I find the flavor is even better the second day, but the glaze won’t be as prominent on top since it soaks into the cake.
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| Nutrition Facts (per serving) | |
|---|---|
| 373 | Calories |
| 12g | Fat |
| 59g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 373 |
| % Daily Value* | |
| 12g | 16% |
| Saturated Fat 1g | 6% |
| 37mg | 12% |
| 310mg | 13% |
| 59g | 21% |
| Dietary Fiber 1g | 4% |
| Total Sugars 43g | |
| 4g | |
| Vitamin C 0mg | 0% |
| Calcium 37mg | 3% |
| Iron 2mg | 12% |
| Potassium 41mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
#Chocolate #Stout #Loaf #Cake #Recipe #OneBowl
