During the month of December, I have no problem eating sweets for breakfast. Holiday cookies, left over fudge, toffee, you name it, I can rationalize that it goes well with coffee and that December is a month of holiday indulgences.
But the less rationalizing I have to the better. So I took this chocolate cake and baked it in a bread pan. So basically it is just a sweet bread for breakfast, not a cake. No way.
Andrew I devoured this ourselves over the course of about a week, and it was moist and fresh the entire week. Which means, you can bake it ahead of time to gift to your friends. If you are traveling this winter, you can make both the bread and frosting, but wrap them separate, and gift it to your holiday host. They both travel well and do not need to be refrigerated.
I am not a beer fan, although I wish I were, but the beer taste is very subtle and gives the bread a nice kick. I used Guinness, but any chocolate ale would work!
There is very little chili powder in the recipe, which gives it a nice warm spice. You can increase, decrease, or completely remove it based on your preferences. I have a low spicy tolerance, but the flavor from the chili just makes it feel like a cozy fire, not spicy salsa!