Double Chocolate Irish Stout Soda Bread

two halves of chocolate soda bread stacked on top of each other on marble surface with white flowers and crumbs around and another loaf of chocolate soda bread behind.

Double Chocolate Irish Stout Soda Bread

Satisfy your chocolate cravings with a fun and unique spin on the traditional Irish soda bread. This Double Chocolate Irish Stout Soda Bread is a must-try for all chocolate lovers.

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings: slices

Calories: 183kcal

Ingredients

1 bottle Guinness Draught Stout Beer reduced
3 cups all purpose flour
¼ cup natural process cocoa powder sifted
¼ cup brown sugar firmly packed
1 teaspoon salt*
1 teaspoon baking soda
1 cup chocolate chips
¼ cup honey
½ cup buttermilk room temperature
3 Tablespoons salted butter melted

Instructions

Heat oven to 400℉/200℃.
Line a sheet pan with parchment paper. Set aside.
While the oven is heating, reduce the beer.
Pour the entire 11.2 ounce bottle into a small saucepan.
Bring to a simmer over medium low heat. Do not boil. (As the beer gets hot, it will foam a lot. As it starts to cook, the foam will die down.)
Start stirring and keep it stirred until it has reduced by ½, about 15 minutes. (It should measure ¾ cup, which is the exact amount you need.) Be careful. It can burn quickly. Set aside to cool.
In a large bowl, stir flour, cocoa powder, brown sugar, salt, baking soda, and chocolate chips together.
Add reduced beer, honey, buttermilk, and butter.
Stir until it comes together as a dough.
Turn out onto a floured surface.
Form into a ball.
Place on prepared pan.
Using a sharp knife, cut an x on top of the loaf. The cuts should be halfway through the bread.
Bake for 45 minutes, or until bread tests done.

Notes

*We used Diamond Crystal Kosher Salt.

Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.

Nutrition