Chocolate Stout Loaf Cake + Chocolate glaze

I know, darlings. It sounds amaaaaazing, right? Where are my chocolate lovers at!? I’ve been experimenting a lot with recipes for you guys using Trader Joe’s seasonal items. This recipe includes their cookie stout beer.

It was funny, when I was checking out at Trader Joe’s, I asked the clerk if he had tried the cookie stout. He said, “Uhh, no. Something about our jojo’s and beer don’t mix well for me.” Turns out, it goes perfectly in a warm, soft and ultra moist chocolate loaf cake. The subtle flavor of the jojo cookies (Trader Joe’s version of oreos) pairs perfectly with the chocolate cake.

Please, enjoy this as much as I did. Am. I still am enjoying. Someone please come take this away from me.

Chocolate Stout Loaf Cake + Chocolate Glaze

Ingredients

For the Cake:

• 1/2 cup unsalted butter, melted
• 2/3 cup cocoa powder (unsweetened)
• 2 cups brown sugar, lightly packed
• 2 eggs
• 2/3 cup TJ’s cookie stout (or any other stout beer if you can’t find it)
• 3 tablespoons olive oil
• 1 cup flour
• 1 1/2 teaspoons baking powder
• pinch of salt

For the Glaze

• 6 tablespoons butter, melted
• 1/4 cup milk
• 1/4 cup cocoa powder (unsweetened)
• 1/4 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Directions

For the Cake

1. Preheat oven to 325 degrees.
2. In a stand mixer, stir together the melted butter, cocoa powder and brown sugar. Scrape down the edges and bottom of the bowl to get it all mixed together.
3. Stir in the eggs, olive oil and beer until well combined.
4. Slowly add in the flour, baking powder and salt as the mixer is on stir. Stir until just combined.
5. Pour into a greased and floured loaf pan.
6. Bake for 50 minutes until the cake springs back when lightly touched. Let cool.

For the Glaze

1. In a medium sauce pan on medium heat, melt the butter.
2. Once melted, add the cocoa powder, milk and vanilla extract. Whisk until slightly thickened.
3. Take off of heat and add the powdered sugar. Stir until combined and a glaze is formed.
4. Pour over the cake.

*TIPS* 

Tip 1: Make sure to sift your powdered sugar. If you don’t, your glaze will be lumpy and will not look nice. Also, if it’s lumpy, when you eat it you’ll constantly be eating little powdered sugar clumps. Which might sound sort of fun to have powdered sugar explosions going off in your mouth but, it’s not. Promise.

Tip 2: When you turn your loaf pan over after it’s cooled, take a butter knife or spoon and lightly tap the bottom of the pan to loosen the cake. That should ensure the cake comes out without sticking at all to the pan.

Let me know what you think of this, darlings! I’m obsessed. 

xox

Tessa