Cooked - The Recipe I Make Every Single Year For St. Patrick’s Day - New Recipe

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set aside.Make the batter: In a large bowl, whisk together the sugar, eggs, stout, oil, vanilla, and instant coffee until smooth and well combined, about 2 minutes. Set a fine-mesh strainer or sifter over the bowl and add the flour, cocoa powder, baking powder, baking soda, and salt to the strainer. Gently tap until all of the dry ingredients have passed through. Whisk the batter until only a few streaks of dry flour remain.Add the water: Add the boiling water to the cake batter and whisk until smooth. The batter will be quite thin. Scrape the batter into the prepared pan.Bake: Bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached but no wet batter, about 55 minutes. Remove the pan from the oven and set it on a wire rack to cool completely, about 1 hour.Make the glaze: Once the cake is cool, in a small bowl, whisk together the powdered sugar, Baileys or heavy cream, and salt until smooth and creamy.Glaze and finish: Use the parchment sling to lift the cooled cake out of the pan and transfer it to a serving platter. Pour the glaze on top of the cake, spreading it with a small offset spatula as needed to help it cover the whole cake. Sprinkle with the shaved dark chocolate, if using. Let sit for 10 to 15 minutes for the glaze to set, then slice and serve. Leftover cake can be tightly wrapped and stored at room temperature for up to 3 days. I find the flavor is even better the second day, but the glaze won’t be as prominent on top since it soaks into the cake. Love the recipe? Leave us stars and a review below!