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Chocolate Porter Cake


  • Sunflower oil - for greasing

  • 260ml porter

  • 250g unsalted butter

  • 100g dark chocolate (at least 70% cocoa) - chopped into chunks

  • 50g cocoa powder

  • 200g caster sugar

  • 200g light brown sugar

  • 2 large eggs

  • 150g full-fat Greek yogurt

  • 2tsp vanilla essence

  • 280g plain flour

  • 2 1/2tsp baking soda

  • Deep 23cm springform cake tin


  • 200g full-fat cream cheese

  • 80g icing sugar

  • 200ml whipping cream


  1. Preheat oven 180degC.

  2. Grease cake tin and line with parchment paper.

  3. Gently warm porter, butter and chocolate in a saucepan until both butter and chocolate has melted.

  4. Mix cocoa powder, caster sugar and brown sugar in a large mixing bowl, removing lumps.

  5. Gradually whisk in chocolate mixture, followed by eggs, till a thick and smooth mixture is achieved.

  6. Whisk in yogurt, vanilla, flour and baking soda.

  7. Pour batter into prepared tin and bake for 1hr or until an inserted skewer comes out clean. Leave for 5mins, then turn it out onto a wire rack to cool completely.

  8. Frosting: In a large mixing bowl, beat all ingredients together until mixture is stiff and is able to hold its shape. When cake has cooled, swirl icing over.

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