Triple-Chocolate Stout Loaf Cake



For the past two years, baking cakes and I have not gotten along; like whole cakes, not cupcakes. Cupcakes have always worked perfectly. I think it’s because of their “itty-bittyness.” It took me almost 2 years to finally perfect baking cakes at high altitude (btw I live in Colorado, if you didn’t know already). I can’t tell you enough how many times I have had to toss cakes and breads because they were burnt on the outside and still raw on the inside. It has been so frustrating, that for about a year, I’ve avoided it all together. I finally got the hang of bread about a year ago, but cakes, I decided to wait until more recently to tackle them again. Things take longer to bake here. If I were to follow a general recipe for a cake, it would never come out right. After a little bit of trial and error, I have learned to use less baking powder (baked goods tend to rise like crazy here, but then they sink almost immediately when you remove them from the oven). I have also learned to always bake things 15 – 20 degrees higher than what the recipe recommends (I have emphasized in the recipe below, the changes to be made if you are baking at sea level or close to it). I also think that a convection oven is key when baking a cake, especially at altitude. Soon! I will have a convection oven soon! I hope you guys enjoy this recipe as much as I did. It’s one of the best chocolate cakes I’ve ever had, and I hope you feel the same!





Beer Love:

Beer: Lefthand Brewing’s Milk Stout
Brewed By: Lefthand Brewing Company
Style: Sweet Stout
ABV: 6.0%
IBU: 25
Description: I knew I wanted a beer with just enough sweetness to enhance the flavors in this cake. Lefthand Brewing’s Milk Stout was perfect for the job. This milk stout is my go-to brew when I want to pair with something sweet. I love it. Not only did I pair this cake with this milk stout, but I cooked with it as well! When you go to look for a stout to cook with, be sure that it is something that you would normally drink all on it’s own. Cooking with beer is a lot like cooking with wine. Don’t ever cook with one that you wouldn’t normally enjoy. This pairing is a perfect match!




Triple-Chocolate Stout Loaf Cake
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr, 20 min

Triple-Chocolate Stout Loaf Cake

This triple-chocolate stout loaf cake is simple, quick and delicious!


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoons espresso granules
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup sour cream, softened to room temperature
  • 1/2 cup stout beer, room temperature
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon light corn syrup
  • 1/2 cup half and half
  • 1/2 cup granulated sugar


  • Preheat your oven to 370 degrees F and line a 9x5in loaf pan with parchment paper or spray with a non-stick spray. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, espresso granules, baking soda, cinnamon and sea salt until no lumps remain.
  • To the same bowl, add the butter, sour cream, stout beer, eggs and vanilla extract. Whisk until combined. Do not overmix. Fold in the dark chocolate chips.
  • Pour the cake batter into the prepared pan. Bake at 370 degrees F for 45-50 min (about 1 hour - 1 hour 10 min if you are baking at altitude), or until a toothpick comes out clean or with just a few crumbs.
  • Remove from heat and set aside to cool slightly for about 10 minutes. Remove the cake from the loaf pan and carefully transfer to a wire rack to cool the rest of the way.
  • While you cake is cooling, prepare your glaze. Combine the chocolate chips and corn syrup in a small bowl. Set aside. In a small saucepan, combine the half and half and sugar over low heat. Stir frequently, until the sugar has dissolved and the half and half is hot. Pour the half and half over the chocolate chips, and stir until chocolate is melted and smooth.
  • Once the cake has cooled, generously drizzle with the chocolate glaze. Serve immediately, or store in an airtight container for 2-3 days. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * 9x5in Loaf Pan * Parchment Paper * Non-Stick Spray * Mixing Bowls * Whisk * Rubber Spatula * Toothpick * Wire Rack * Small Saucepan * Airtight Container *


Other Cake Recipes!
Vanilla Funfetti Mini Cupcakes


Blueberry Breakfast Pound Cake


Sugar Cookie Batter Cake Pops


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