Chocolate stout loaf

Directions

Chocolate Stout Loaf

1. Grease a nine-by-five-inch loaf pan with butter or nonstick cooking spray and line with parchment paper. Preheat oven to 350℉ and set rack to middle position. 
2. In a saucepan, heat stout and butter until the butter melts completely and the mixture starts to simmer. Remove from heat and transfer to a large mixing bowl to cool. 
3. In a separate bowl, whisk together cocoa, flour, sugar, baking soda, and salt. Set aside.
4. In another bowl, mix together eggs and yogurt or sour cream until the mixture is smooth and there are no streaks of egg yolk. Set aside. 
5. Once your stout and butter mixture has cooled enough (it is fine if the mixture is warm, as long as it is not hot enough to cook the eggs once you add them in), add in your dry ingredients and the egg mixture in instalments, while mixing lightly with a wooden spoon or flexible spatula: Start with one-third of the dry ingredients, then half the egg mixture, another third of the dry ingredients, the second half of the egg mixture, then the final third of the dry ingredients. Mix lightly until just combined and you see no lumps. You can also use a hand mixer or stand mixer on low. 
6. Pour batter into the prepared loaf pan. Once filled, tap the pan once on your counter to release some air bubbles. Place in oven and bake for 55 to 60 mins, or until a cake tester inserted into the centre of the loaf comes out clean. 
7. Remove from oven and place pan on a rack to cool for at least 15 minutes before unmoulding. Place the unmoulded warm loaf back on the rack to cool completely. 

Whisky Glaze 

1. Once the loaf is cooled, make the glaze by whisking together icing sugar and just enough whiskey until it is the consistency of honey. Drizzle in the whiskey slowly while whisking the icing sugar to avoid adding too much.
2. Drizzle with the whisky glaze and let it stand for a few minutes to set. Slice and enjoy!

TIP: This loaf is best enjoyed within a day of baking, but it can be stored in an airtight container at room temperature for four days. It can also be frozen, wrapped tightly in plastic wrap or in a freezer bag. A frozen loaf will stay fresh for up to three months. If freezing the loaf, do not glaze it before freezing. Glaze it once it is defrosted and you are ready to enjoy it.