Chocolate & Porter Cake
Chocolate & Porter Cake
Ingredients
- For the Cake
250g butter
150g golden syrup
150ml porter
1 tbsp treacle
75g dark chocolate chips
40g cocoa powder
175g caster sugar
3 eggs
160g Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
250g plain flour
2 tsp baking powder
- For the Frosting
110g butter, very soft
200g cream cheese, at room temperature
1 tbsp Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
220g icing sugar
- To Garnish
Pistachios, chopped, optional
Chocolate, grated
Fresh flowers
Directions
- Preheat the oven to 160˚C. Line and grease an 8-9 inch cake tin with parchment paper. Set aside until needed.
- In a saucepan, melt the butter, golden syrup, porter and treacle. Remove from the heat and combine the chocolate and cocoa powder. Set aside to cool.
- In the meantime, in a bowl, whisk the eggs with the caster sugar until light and fluffy. Add the yogurt, then gently whisk in the cooled chocolate and porter mixture. Fold in the flour and baking powder.
- Transfer the cake batter into the cake tin and transfer in the oven. Bake for 40-55 minutes until a skewer inserted comes out neat. Remove from the oven and set aside to cool
- At this stage, prepare the cream cheese frosting. In a bowl, beat the soft butter until very pliable, then add the cream cheese and continue to beat until smooth. Gradually add the icing sugar and just enough of yogurt to create a light yet soft icing. Place in the fridge for 2 hours to settle
- Spread the cream cheese icing over the cake and decorate with crushed pistachios, grated chocolate and fresh flours if desired. Enjoy with a cup of coffee or tea!
