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.


  1. Preheat the oven to gas mark 4/180°C (or 160°C for fan assisted ovens), and butter two 20cm cake tins.
  2. Pour the porter ale into a saucepan and melt the butter into it slowly. Take off of the heat.
  3. Whisk in the sugar and cocoa powder. Take off of the heat.
  4. Beat the sour cream in a bowl with the eggs and vanilla essence.
  5. Add this mixture to the buttery porter ale and then add the flour and bicarbonate of soda and mix till thoroughly combined.
  6. Pour evenly into the tins and bake for 55 mins.
  7. Leave to cool in the tins.
  8. Once cooled, remove from tins and prepare to ice it.
  9. Whisk the cream cheese with the icing sugar and cornflour then fold in the double cream.
  10. Use a third of the icing to sandwich the two cakes together. Use the remainder all over the top of the cake.
  11. Try not to eat the whole cake in one sitting!


All to be sourced organic where possible

  • 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


300g cream cheese

100g icing sugar

150ml thick double cream

  • 2 tsp cornflour

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