The un-iced cake will keep for up to 2 days in a container in a cool place. It will keep frozen, wrapped in cling film, for up to 1 month.
Ingredients:-
• Sunflower oil for greasing
• 260ml porter (we like St Peter’s
Old-Style Porter)
• 250g unsalted butter
• 100g dark chocolate (70% cocoa
solids), chopped into chunks
• 50g cocoa powder
• 200g caster sugar
• 200g soft light brown sugar
• 2 large free-range eggs
• 150g full-fat Greek yogurt
• 2 tsp vanilla bean extract
• 280g plain flour
• 2½ tsp bicarbonate of soda
FOR THE TOPPING
• 200g full-fat cream cheese (we like
Philadelphia)
• 80g icing sugar
• 200ml double cream
YOU’LL ALSO NEED…
• Deep 23cm loose-bottomed cake tin
1 Heat the oven to 180°C/160°C fan/gas 4. Grease a deep 23cm loose bottomed cake tin and line with baking paper. In a large pan, gently warm the porter, butter and chocolate until the butter and chocolate have melted.
2 Mix the cocoa powder and sugars in a large bowl, rubbing away lumps. Pour in the chocolate mixture gradually, whisking well using a balloon whisk, then add the eggs. Whisk until it’s thick and smooth, then whisk in the yogurt, vanilla, flour and bicarbonate of soda.
3 Pour the batter into the lined tin and bake for 1 hour or until a skewer comes out clean. Leave for 5 minutes, then turn out onto a wire rack to cool.
4 Meanwhile, in a large bowl, beat the topping ingredients with an electric mixer until the mix just holds its shape. Swirl the icing on top of the cooled cake.
PER SERVING (FOR 16) 464kcals,
26.6g fat (16.5g saturated), 5.8g
protein, 48.4g carbs (34.6g sugars),
0.5g salt, 1.4g fibre
