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Chocolate Stout Loaf with Irish Buttercream

Perfect for St. Patrick's Day, this classic Chocolate Stout Loaf with Irish Buttercream is chocolately and creamy that's great for sharing! 


For the loaf

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder, sifted
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon instant espresso powder, optional
  • ¾ cup stout

For the frosting

  • 100g chopped chocolate, milk or dark
  • ¼ cup butter
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • 1 ½–2 cups icing sugar
  • salt


  1. Heat your oven to 350ºF and lightly grease a standard loaf pan with non-stick cooking spray. Line with a sling of parchment paper, if desired.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and set aside.
  3. In a separate bowl or glass measuring cup, whisk together the buttermilk, oil, eggs, vanilla, and instant espresso powder. Gently mix the wet ingredients into the dry just until almost combined. Whisk in the stout, scraping the bowl well to evenly combine.
  4. Pour the batter into the prepared pan and bake for 50 minutes to 1 hour or until the centre of the loaf is set and springy or a toothpick inserted into the middle comes out clean. Allow the loaf to cool in its pan for 20 minutes before turning it out onto a wire rack and cooling completely to room temperature.
  5. Meanwhile, make the frosting. Melt the chocolate and butter together in short bursts in the microwave or in a medium heatproof bowl set over a pot of simmering water. When melted, remove the chocolate mixture from the heat and stir in the sour cream and vanilla. Gradually beat in the icing sugar until the frosting reaches a smooth and soft spreadable consistency. Season to taste with a bit of salt.
  6. To decorate the cooled loaf, I like to just scoop big blobs of the frosting on top of the loaf, but if you’d like a more traditional loaf, simply spread over top and allow the frosting to slump down the sides.


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