Chocolate stout loaf cake

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This is a chocolate cake with a serious amount of squidge to it, it is a chocolate brownie, cake and pudding hybrid. Everyone went a bit mad for it over on Instagram when I posted a picture pre-baking, so it had to go on the blog!

This is the kind of cake that announces, both on social media and from the deep, chocolatey aroma it has. The richness of the chocolate and stout fills the room with a beautiful smell which is hard to resist, however much you are trying to stick to any January resolutions.

The cake is perfect with a crown of cream cheese icing, or if you are lazy – excellent with sweetened mascarpone.

I made this cake with some leftover stout from the Christmas pudding baking I did back in November. As neither of us are stout drinkers I froze the remainder in two plastic tub for future chocolate cakes or beer breads. Now I just need a beer bread recipe for the other half.

I like to use cocoa powder in place of some of the flour in my cakes and brownies, it lends the cake an intensity that you won’t get from melted chocolate. This method also means you can make any cake recipe chocolate without fuss. I topped the cake with squares of dark chocolate before baking, for texture (alongside pecans) and extra chocolatey flavour.

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Confession time. We scoffed two rather large slices before I photographed this the next day, hence why it looks a little small. I challenge you to resist this cake for longer than is necessary!

Chocolate stout loaf cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf cake
A squidgy chocolate stout loaf cake topped with dark chocolate sqaures and pecans
  • 250g unsalted butter, softened
  • 250g muscovado sugar
  • 2 tablespoons of black treacle
  • 3 large eggs
  • 250ml stout beer
  • 200g plain flour
  • 100g cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • handful of chopped pecans and chocolate for topping (optional)
  1. Preheat the oven to 170c / gas mark 3. Line a loaf tin with baking parchment
  2. Cream the butter, sugar and treacle with a spoon, electric whisk or in a mixer until it is very creamy and lighter in colour.
  3. Mix in the eggs one by one and whip well until the mixture is aerated. Pour in the stout and mix gentle until combined.
  4. Fold in the flour, cocoa powder, baking powder and salt, no need to sift.
  5. Bake in the middle of the oven for 34-45 minutes until a skewer comes out clean when inserted


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