Chocolate porter cake

Chocolate porter cake

It struck me a few days ago that it’s been a while since I’ve made a good ol’ chocolate cake. Not one to settle for any old chocolate cake recipe, I hunted for something a little bit different and came across a rather wonderful recipe for chocolate stout cake.

This promptly became chocolate porter cake due to the availability of said drink in my house (there is a difference between the two). I’ve baked with porter before with great results. I was a little worried that the rich chocolate would overpower the flavour of the porter, but that was very much unfounded.

Chocolate porter cake

The cake was very easy to make. The porter is infused at both the cake and icing stages – you melt the dark chocolate with the porter for the cake, and then the milk chocolate with the porter for the icing. I didn’t have any light brown sugar so I made do with a mixture of golden caster sugar and dark brown sugar.

I did have to bake the cake for about 20 minutes longer than the recipe states, so be warned! I would also recommend sifting the flour – the recipe doesn’t specify this and I ended up with a slightly lumpy batter.

Chocolate porter cake mix

Chocolate porter cake mix

Do be sure to leave the cake to cool in the tin for a while before turning it out – I didn’t leave it for long enough and ended up taking lumps of the underside of the cake away with the base of the tin!

The icing was similarly easy to make and spread very easily without being overly runny. I would say that the recipe makes a lot of icing and you could probably get away with making two-thirds or even half the amount.

Chocolate porter cake

The cake did turn out beautifully in the end. The sponge was light and very chocolaty, but with a distinct porter flavour, while the icing was, er, the icing on the cake. I would heartily recommend this recipe if you want to make a chocolate cake with a difference for a special occasion!

Chocolate porter cake

The recipe

Can be found on the BBC Food website here (I substituted the stout for Asda Extra Special Porter).

First bake: banana and Nutella muffins

Banana and Nutella muffins

For someone who loves bananas, I always seem to have at least one lying around in a state of over-ripeness. There aren’t many baking recipes that call for just one banana, but I did find one in the form of an old WeightWatchers recipe for banana and Maltesers muffins.

Banana and Nutella muffins

Now, it’s been a long while since I last counted ProPoints to the point of obsession, so I had no compunction whatsoever in fattening up the recipe and swapping Maltesers (which I like) for Nutella (which I bloody love). The end result was these very lovely muffins.

Banana and Nutella muffins

They were very easy to make – the key, as always, was in stirring the mix just the right amount so it wasn’t quite combined. A few seconds more and they probably would have ended up extremely rubbery. Just to warn you, the recipe only makes 8 medium-ish muffins – you could make 4 massive ones or 16 mini ones if you wanted.

Banana and Nutella muffins

The muffins tasted exceedingly nice – the banana was pleasantly strong, with the Nutella adding a lovely, decadent sweetness. For an experiment with a low-fat recipe, it all turned out rather well!

The recipe

Makes 8 muffins

  • 200g plain flour
  • 2 tsp baking powder
  • 100g light muscovado sugar
  • 4 tbsp Nutella or other chocolate hazelnut spread (or even peanut butter!)
  • 1 egg
  • 1 tsp vanilla extract
  • 50g melted butter
  • 100ml milk
  • 1 ripe banana, mashed

Method:

  1. Preheat the oven to gas 6/200C/180 C fan and line 8 holes of a muffin tin with paper cases or squares of baking paper.
  2. Sift the flour and baking powder into a bowl and stir in the sugar.
  3. Beat together the egg, vanilla extract, butter and milk in a separate bowl or jug.
  4. Add the egg mixture, banana and Nutella to the flour mixture and stir until only just combined (you should still see streaks of flour in the mix).
  5. Spoon the mix into the muffin tin and bake for 20-25 minutes until risen golden, before cooling.

ANNOUNCEMENT: Update your bookmarks!

Again, it’s been a while since my last post, but I’ve definitely done something constructive since then – I’ve bought some ‘real’ web space and moved this blog to theveryhungrybaker.co.uk!

You should be automatically redirected there if you’re coming here via the old WordPress.com URL, but I probably won’t keep that address live for very long, so please update your bookmarks/links.

ANNOUNCEMENT: Update your bookmarks!

Again, it’s been a while since my last post, but I’ve definitely done something constructive since then – I’ve bought some ‘real’ web space and moved this blog to theveryhungrybaker.co.uk!

You should be automatically redirected there if you’re coming here via the old WordPress.com URL, but I probably won’t keep that address live for very long, so please update your bookmarks/links.

Please bear with me while I change the look of the new site a gazillion times, fix broken links and attempt to bake something that’s not a disaster and therefore worth blogging about!