Chocolate porter cake

The porter in this chocolate cake recipe ensures it’s extra moist. Serve this celebratory dessert at a dinner party or birthday.

Or… our chocolate Guinness cake is very similar, and perfect for St Paddy’s celebrations.

The porter in this chocolate cake recipe ensures it’s extra moist. Serve this celebratory dessert at a dinner party or birthday.

Or… our chocolate Guinness cake is very similar, and perfect for St Paddy’s celebrations.

Ingredients

For the topping

200g full-fat cream cheese (note: it needs to be full fat, and Philadelphia is the brand we’d recommend for best results)
80g icing sugar
200ml double cream

You’ll also need…

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Heat the oven to 180°C/160°C fan/ gas 4. Grease a deep 23cm loose- bottomed cake tin and line with baking paper. In a large pan, gently warm the porter, butter and chocolate until the butter and chocolate have melted.
Mix the cocoa powder and sugars in a large bowl, rubbing away lumps. Pour in the chocolate mixture gradually, whisking well using a balloon whisk, then add the eggs. Whisk until it’s thick and smooth, then whisk in the yogurt, vanilla, flour and bicarbonate of soda.
Pour the batter into the lined tin and bake for 1 hour or until a skewer comes out clean. Leave for 5 minutes, then turn out onto a wire rack to cool.

Meanwhile, in a large bowl, beat the topping ingredients with an electric mixer until the mix just holds its shape. It’s important not to carry on beating as the topping will go runny – and the more you beat, the runnier it will get. Beware, too, that adding more icing sugar isn’t a quick fix – it will only make the topping runnier. Swirl the icing on top of the cooled cake.

Nutrition: per serving

The un-iced cake will keep for up to 2 days in a container in a cool place. It will keep frozen, wrapped in cling film, for up to 1 month.

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Karen Barnes says:

11th May 2018 at 8:05 am

This is one of my favourite cakes to make – perfect for a birthday. It’s moist yet light, chocolatey and so easy to make. I like the fact that the topping is lighter and fresher than the usual cream cheese icing, too, but I always add a crumbled flake to decorate . Almost foolproof, i’d say!

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