Since I was of age, stout has always been a favorite of mine. It was the first pint of beer I enjoyed with my father at a bar, it was the first adult beverage I enjoyed after the birth of my son, and it’s an ingredient I reach for often in the kitchen. Everything from braises to cakes, to custard and more. The complexity and richness of stout add a beautiful depth of flavor to a variety of dishes.
Known for its dark colour and rich flavour, stout has been brewed in the UK for centuries. In the last few decades, the UK has seen a boom in craft beer production, with hundreds of new breweries popping up to make award-winning new ales, beers and stouts.
This is the perfect cake to whip up when you need something rich and decadent, but don’t want to spend all day baking. It’s made with Samuel Smith Organic Chocolate Stout which contains organic chocolate malt and organic cocoa powder. This stout is brewed at a small, traditional brewery in Yorkshire- it’s among the oldest in the area and just one of many fantastic breweries in the UK!
The glaze is a simple mix of powdered sugar, vanilla, and single malt whisky which adds just the right touch of sweetness and creamy toffee flavors to top the cake.
The UK has an incredible selection of quality whiskies, with a broad range of styles and flavors that reflect the unique landscapes and conditions where the whiskies are made. I used Welsh whisky Penderyn here, which is distilled in the beautiful foothills of the Brecon Beacons. And remember, whisky only spelled with an ‘e’ if it’s American or Irish!
We produced this recipe in partnership with Food is GREAT to celebrate the bounty of British food and drink that comprises the unique culinary landscape of the UK.
Recipe and Headnote Molly Adams
For the Cake:
- 1 cup all purpose flour
- 1/ 2 cup Dutch process cocoa powder
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon kosher salt
- 1 cup sugar
- 2 eggs, room temperature
- 1 cup Samuel Smith Organic Chocolate Stout
- 3/ 4 cup canola oil
- 1/ 2 cup sour cream
- 1/ 2 tablespoon vanilla extract
- 4 ounces dark chocolate, chopped
For the Whiskey Glaze:
- 3/ 4 cup confectioner's sugar, sifted
- 2 tablespoons whisky
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Preheat oven to 350˚F and butter a 9 by 5 inch loaf pan.
Sift flour, cocoa powder, baking powder, baking soda and salt into a large bowl. In a separate medium bowl, whisk sugar, eggs, stout, canola oil, sour cream and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and fold together until well combined. Add the chopped chocolate and fold until evenly distributed.
Scrape batter into the prepared pan and bake for about 55-60 minutes, or until a cake tester inserted in the center comes out clean. Let cake cool for at least 30 minutes in the pan, then invert onto a serving platter and let cool completely.
To make the glaze, whisk together the confectioner’s sugar, whisky, vanilla and salt until smooth. Pour over cooled cake and serve.
Leftovers can be stored at room temperature, tightly wrapped, for 3 days.