|Smoked porter chocolate cake|
This recipe uses Beavertown Smog Rocket smoked porter. But any good porter will work as well.
Smoked Porter Chocolate Cake recipe
For the cake
125g golden demerara sugar
2 large eggs
150g plain flour
1 tsp baking powder
100g good quality chocolate (I used half and half 60 and 52% cocoa solids)
1 tbsp dark cocoa powder
For the topping
100g white chocolate
Preheat oven to 180 deg. Grease and line a deep round cake tin.
Put porter and chocolate in a bowl over a bain marie to melt slowly. Cream butter and sugar, add eggs, fold in flour, baking powder, cocoa powder. Finally fold in chocolate and porter mix. Whisk until smooth and well combined. Pour into tin and bake for 45 minutes (it cracks like chocolate brownies, don't leave it in for much longer as better slightly underdone than over). Drizzle a couple of tablespoons of porter over it while still in tin and before it cools fully.
Remove from tin and cool on a wire rack. Melt the white chocolate in a bain marie and whisk into the marscapone.
I deliberately reduced the amount of sugar in the cake as I wanted the taste of the porter and the chocolate to shine. The white chocolate in the marscapone balances it perfectly.