Chocolate Porter Cake Recipes

Steps:

• Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20 cm) high-sided round cake pan (the sides should be about 2 3/4 inches/7 cm high) with waxed (greaseproof) paper.
• Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.
• Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
• Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a mini cupcake pan with 12 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition.
• Whisk your porter beer and cocoa together in a separate bowl and set aside.
• Turn the mixer to low and add your sour cream. Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour.
• Fill the prepared liners half full with the batter and bake for 30 minutes. Cool.
• For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F. Pour the beer over the white chocolate in a clean medium bowl. Whisk until incorporated. Transfer the ganache into a sauce bottle for use. Hold at room temperature until the cupcakes are cooled.
• For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted. Stir with a spoon between heating. Crush the caramel corn in a food processor until fine. Pour the chocolate mixture over the caramel corn. Stir with a spoon until incorporated. Chill in the refrigerator until set. Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper. Reserve at room temperature until assembly.
• For the meringue: Combine the sugar and egg whites in a saucepan. Whisking constantly over low heat, bring the mixture to 110 degrees F. Pour the egg mixture into a standing mixer fitted with a whip attachment. Whip until it reaches room temperature; the mixture should be light, fluffy and shiny. Add the vanilla extract and salt. This recipe should be done just prior to assembly.
• To assemble: Push the caramel corn filling into the middle of each porter cupcake. Fill in the hole with the porter ganache. Chill until set.
• Fill a piping bag fitted with a star tip half full with the meringue. Pipe on top of the cupcake. Toast the meringue with a kitchen torch. Garnish with caramel corn.

Steps:

• Pre-heat oven to 350. Sift flour, soda, salt, baking powder, cocoa, set aside. In mixer add eggs, sugar, milk, oil, vanilla, beat at low speed for 3 min, add hot porter. Mixture will be thin. Bake in Bundt pan for 50-55 min. Cool 20 minutes, remove from pan and place on plate. To serve I make a chocolate ganache from equal parts of chocolate and hot cream mixed together. Slice cake, place on plate, top with 2-3 tbl spoons of ganache, followed by a dollop of whip cream and dark chocolate shavings