Chocolate Porter Cake
- Prep: 30m
- Cook: 55m
- Serves: 12
This deliciously moist cake resembles its key ingredient - porter ale, or stout if you prefer. Easy to make and ever easier to eat, you will be glad you made it.
Method
- Preheat the oven to gas mark 4/180°C (or 160°C for fan assisted ovens), and butter two 20cm cake tins.
- Pour the porter ale into a saucepan and melt the butter into it slowly. Take off of the heat.
- Whisk in the sugar and cocoa powder. Take off of the heat.
- Beat the sour cream in a bowl with the eggs and vanilla essence.
- Add this mixture to the buttery porter ale and then add the flour and bicarbonate of soda and mix till thoroughly combined.
- Pour evenly into the tins and bake for 55 mins.
- Leave to cool in the tins.
- Once cooled, remove from tins and prepare to ice it.
- Whisk the cream cheese with the icing sugar and cornflour then fold in the double cream.
- Use a third of the icing to sandwich the two cakes together. Use the remainder all over the top of the cake.
- Try not to eat the whole cake in one sitting!
Ingredients
All to be sourced organic where possible
- FOR THE CAKE
- 275g plain flour
- 250ml Black Porter Ale (or stout)
- 250g butter
- 50g cocoa powder
- 350g caster sugar
- 150ml sour cream
- 2 eggs
- 1 tbsp vanilla essence
- 2 tsp bicarbonate of soda
FOR THE ICING
300g cream cheese
100g icing sugar
150ml thick double cream
- 2 tsp cornflour