Black or White Vanilla Porter Chocolate Cake

 In Beer Food Recipes

“It’s Absolutely Delightful”

It was Tracy’s Birthday this past week, and I thought I would give a stout cake a go. Obviously, I only have Mountain Brewing beers in the fridge so my only option was the Black or White Vanilla Porter. I must admit it is probably the tastiest cake I have baked to date, even though the recipe I found uses quite a bit of cocoa powder the distinct bitterness of the beer is there for a well-rounded taste. The cream cheese icing with Baileys is a real winner and not as sweet as you may think.

Dark Chocolate Guinness Cake
  • 250ml Black or White Vanilla Porter (1 cup)
  • 250g butter (1 cup + 1 tbsp) (Non-Salted, I never go cheap on Butter so Lurpak is my option)
  • 100g cup cocoa powder (2/3 cup)
  • 400g caster/superfine sugar (1¾ cups)
  • 200ml sour cream (2/3 cup)
  • 2 eggs
  • 1 tbsp vanilla extract
  • 250g plain flour (2 cups)
  • 2½ tsp baking powder
Baileys Cream Cheese Icing
  • 500g sifted icing sugar (4-5 cups)
  • 100g butter at room temperature (1/2 cup)
  • 250g cream cheese at room temperature
  • 4-6 tbsps Baileys Irish Cream (to taste)
Chocolate Black or White Cake
  1. Preheat oven 180°C/350°F and butter and line a 23cm (9″) springform tin.
  2. Melt the butter into the Black or White in a saucepan over low heat.
  3. Whisk in the cocoa and sugar and take the saucepan off the heat.
  4. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the beer mixture.
  5. Whisk in the flour and bicarb until combined.
  6. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
  7. Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. The mixture makes loads of icing so definitely cut into two layers, and fill the middle. Don’t be scared to lay it on all over the cake.
  5. I had some extra Dark Chocolate lying around and I grated shavings all over the top of the icing.

I left my cake overnight before icing the cake, but each to their own. With such a great success on this cake, I am already starting to think a Cape Kraken Caramel Cake might go down well for my Birthday!

– Woodrow –

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