Chocolate Stout Loaf Cake Recipe | Fresh Tastes Blog | PBS Food

Bake Chocolate Stout Loaf with Sweet Whiskey Glaze

Chocolate Stout Cake recipe

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I’m on this really annoying healthy-eating bit. While it’s somewhat dreadful, I do feel fantastic. There are a few meals in the week when I’m allowed to splurge and oh did I ever. I made this chocolate stout cake, brewed some coffee and ate it. It was blissful, I tell you! Go without sugar for a week and a half and that first bite is just wonderful.

Chocolate Stout Cake recipe

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.

Chocolate Stout Cake recipe

Chocolate Stout Loaf with Sweet Whiskey Glaze



  • 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


  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.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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