/ Modified feb 25, 2020 1:45 p.m.

Chocolate Stout Loaf with Sweet Whiskey Glaze

Learn how to bake this chocolate stout loaf cake recipe with a sweet whiskey glaze.

6 plus food chocolate stout cake hero PBS Food

"This stout cake is in preparation for St. Patrick's Day, but really it's wonderful whenever. I think putting a rich decadent beer in cake is a good idea all the time, not just to celebrate the holiday. This cake is rich and super chocolatey. The beer comes through in a subtle way (it's not too boozy!). The glaze is spiked with whiskey. I purposefully cooked out the whiskey so it doesn't have that super biting taste to it, it's basically just the flavor of whiskey.

This cake stays good for days, DAYS! Just be sure to wrap it tightly with plastic wrap and you should be good to go." - Adrianna Adarme


Ingredients

For the Cake

  • 1 cup stout or porter beer
  • 1/2 cup dark unsweetened cocoa powder
  • 1/4 cup unsalted butter, cut into 1 inch cubes
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • For the Glaze

    • 3 tablespoons whiskey
    • 1 1/2 cups powdered sugar
    • 2 tablespoons milk

Yield: Serves ?

Directions

  1. Preheat the oven to 350 degrees F. Generously spray the inside of a 8x5-inch loaf pan (you can use a 9x5-inch loaf pan but just note that the loaf will be a bit smaller in thickness) nonstick cooking spray. Set aside.

  2. In a small saucepan, heat the stout or porter, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool. In a large bowl, whisk the flour, baking soda, and salt together.

  3. 
In a small bowl, whisk the egg until just beaten, then whisk it into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not over-beat, as it could cause the cake to be tough.

  4. 

Pour the batter into the prepared loaf pan and bake for about 25 to 30 minutes, until a small skewer inserted into the cake comes out clean. Transfer the cake to a wire rack to cool completely.

  5. Meanwhile, let’s make the glaze. To a small saucepan, set over medium heat, add the whiskey. Cook until it reduces by about half. Pour the whiskey into a bowl with the powdered sugar; whisk until combined. Next, add the milk and whisk again. If it’s a bit too thick, add a teaspoon or two more of milk. Pour the whiskey glaze on top of the cake and slice and serve.

Recipe Credit: Adrianna Adarme of Fresh Tastes. For additional tips and photos for this recipe visit PBS FOOD online.

MORE: PBS 6 Plus
By posting comments, you agree to our
AZPM encourages comments, but comments that contain profanity, unrelated information, threats, libel, defamatory statements, obscenities, pornography or that violate the law are not allowed. Comments that promote commercial products or services are not allowed. Comments in violation of this policy will be removed. Continued posting of comments that violate this policy will result in the commenter being banned from the site.

By submitting your comments, you hereby give AZPM the right to post your comments and potentially use them in any other form of media operated by this institution.
Arizona Public Media broadcast stations are licensed to the Arizona Board of Regents. Arizona Public Media and AZPM are registered trademarks of the Arizona Board of Regents.
The University of Arizona