Chocolate porter cake Recipe

Name: Chocolate porter cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 12-16
Ingredients: Sunflower oil for greasing; 260ml porter (we like St Peter’s Old-Style Porter or Guinness); 250g unsalted butter; 100g dark chocolate (70% cocoa solids), chopped into chunks; 50g cocoa powder; 200g caster sugar; 200g soft light brown sugar; 2 large free-range eggs; 150g full-fat Greek yogurt; 2 tsp vanilla bean extract; 280g plain flour; 2½ tsp bicarbonate of soda; 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...; Deep 23cm loose-bottomed cake tin; Ingredient ending

Ingredients

Sunflower oil for greasing
260ml porter (we like St Peter’s Old-Style Porter or Guinness)
250g unsalted butter
100g dark chocolate (70% cocoa solids), chopped into chunks
50g cocoa powder
200g caster sugar
200g soft light brown sugar
2 large free-range eggs
150g full-fat Greek yogurt
2 tsp vanilla bean extract
280g plain flour
2½ tsp bicarbonate of soda
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...
Deep 23cm loose-bottomed cake tin
Ingredient ending

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD Serves 12-16

Instructions

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.

Desserts