Recipes, re-invented from cooking shows
Chocolate Stout and Port Cake
Prep. Time:
Baking Time:
Total Time:
30 mins
1 hour 10 mins
4 hours
Serves:
One 8-inch two-layer cake (12 slices)
Danni created this dish for Great British Bake Off ™ Series 17. Inspired by a dad who likes a glass of port with his pint, the cake pairs a moist chocolate stout sponge with a port-laced dark chocolate ganache and a tangy cream cheese icing. This Fix-It version keeps that flavor design but bakes the...
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Ingredients
FOR THE CHOCOLATE STOUT SPONGE: Unsalted butter, for greasing 1 cup stout, such as Guinness Draught 10 Tbsp (1 stick + 2 Tbsp) unsalted butter, cubed ¾ cup unsweetened cocoa powder 1½ cups granulated sugar ⅔ cup sour cream, at room temperature 2 large eggs, at room temperature 2 tsp vanilla extract 2 cups all-purpose flour 1½ tsp baking soda, level ½ tsp baking powder, level ½ tsp fine salt
FOR THE PORT CHOCOLATE GANACHE: ⅔ cup heavy cream 8 oz dark chocolate (60–70% cacao), finely chopped 3 Tbsp ruby port Pinch of fine salt
FOR THE CREAM CHEESE ICING: 4 Tbsp unsalted butter, softened 2 cups powdered sugar, sifted 1 tsp vanilla extract 8 oz full-fat block cream cheese, cold
EQUIPMENT: 8-inch springform pan, at least 3 inches deep Parchment paper Large saucepan Sieve Instant-read thermometer Aluminum foil Heatproof bowl Stand mixer or hand mixer Wire rack Long serrated knife Cake board Offset spatula
Method
STEP 1: PREPARE THE PAN
Heat the oven to 325°F. Grease the 8-inch springform pan with butter and line the base and sides with parchment paper, letting the parchment collar stand above the rim.
STEP 2: MAKE THE STOUT BASE
Warm the stout and cubed butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the cocoa powder and sugar.
STEP 3: ADD THE WET INGREDIENTS
Whisk the sour cream, eggs and vanilla extract together until smooth, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and salt together through a sieve and whisk into the wet mixture until just smooth. The batter will be thin.
STEP 5: BAKE LOW AND SLOW
Pour the batter into the pan and bake for 65–75 minutes, until a skewer in the center comes out clean and the center reads 205–210°F on an instant-read thermometer. If the top browns before the middle is done, lay a sheet of aluminum foil loosely over it. Do not raise the heat to save time.
STEP 6: MAKE THE PORT GANACHE
While the cake bakes, bring the heavy cream just to a simmer and pour it over the chopped dark chocolate in a heatproof bowl. Rest for 2 minutes, then stir from the center out until smooth. Stir in the port and a pinch of salt. Leave at room temperature, stirring now and then, until thick and spreadable, about 75°F.
STEP 7: MAKE THE CREAM CHEESE ICING
Beat the softened butter in the stand mixer until smooth. Beat in the powdered sugar and vanilla extract, then add the cold cream cheese in pieces and beat just until smooth and thick, about 30 seconds. Do not overbeat or the icing will loosen. Chill until needed.
STEP 8: COOL THE CAKE COMPLETELY
Cool the cake in the pan on a wire rack for 20 minutes, then remove the ring and cool on the rack until the center reads 75°F or below, about 2 hours.
STEP 9: CHILL BEFORE CUTTING
Wrap the cooled cake and chill for 30 minutes. A cold cake splits and carves cleanly without cracking.
STEP 10: SPLIT AND SHAPE
Level the top if domed, then split the cake into two even layers with a long serrated knife. Carve to shape now if you want one.
STEP 11: FILL THE CAKE
Set the bottom layer on a cake board and spread it with about half the ganache using an offset spatula. Top with the second layer, cut side down.
STEP 12: CRUMB COAT AND CHILL
Spread the remaining ganache thinly over the top and sides of the cake. Chill for 15 minutes to set.
STEP 13: ICE AND SERVE
Spread the cream cheese icing over the top with the offset spatula. Keep refrigerated, and bring to cool room temperature for 20 minutes before serving. The unfilled sponge keeps for one day well wrapped at room temperature; the assembled cake keeps for three days refrigerated.
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Instructions
FOR THE CHOCOLATE STOUT SPONGE:
Unsalted butter, for greasing
1 cup stout, such as Guinness Draught
10 Tbsp (1 stick + 2 Tbsp) unsalted butter, cubed
¾ cup unsweetened cocoa powder
(/interesting-ingredients/unsweetened-cocoa-powder)1½ cups granulated sugar
⅔ cup sour cream, at room temperature
2 large eggs, at room temperature
2 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)2 cups all-purpose flour
1½ tsp baking soda, level
½ tsp baking powder, level
½ tsp fine salt(/interesting-ingredients/pink-himalayan-salt-(fine))
FOR THE PORT CHOCOLATE GANACHE:
⅔ cup heavy cream
8 oz dark chocolate (60–70% cacao), finely chopped
3 Tbsp ruby port
Pinch of fine salt(/interesting-ingredients/pink-himalayan-salt-(fine))
FOR THE CREAM CHEESE ICING:
4 Tbsp unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)8 oz full-fat block cream cheese, cold
EQUIPMENT:
8-inch springform pan, at least 3 inches deep
Parchment paper
Large saucepan
Sieve
Instant-read thermometer
Aluminum foil
Heatproof bowl
Stand mixer (/cooking-equipment/ankarsrum-stand-mixer)or hand mixer
Wire rack
Long serrated knife
Cake board
Offset spatula(/cooking-equipment/offset-spatula)
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 325°F. Grease the 8-inch springform pan with butter and line the base and sides with parchment paper, letting the parchment collar stand above the rim.
STEP 2: MAKE THE STOUT BASE
Warm the stout and cubed butter in a large saucepan over low heat until the butter melts. Take off the heat and whisk in the cocoa powder and sugar.
STEP 3: ADD THE WET INGREDIENTS
Whisk the sour cream, eggs and vanilla extract together until smooth, then whisk into the stout mixture.
STEP 4: ADD THE DRY INGREDIENTS
Sift the flour, baking soda, baking powder and salt together through a sieve and whisk into the wet mixture until just smooth. The batter will be thin.
STEP 5: BAKE LOW AND SLOW
Pour the batter into the pan and bake for 65–75 minutes, until a skewer in the center comes out clean and the center reads 205–210°F on an instant-read thermometer. If the top browns before the middle is done, lay a sheet of aluminum foil loosely over it. Do not raise the heat to save time.
STEP 6: MAKE THE PORT GANACHE
While the cake bakes, bring the heavy cream just to a simmer and pour it over the chopped dark chocolate in a heatproof bowl. Rest for 2 minutes, then stir from the center out until smooth. Stir in the port and a pinch of salt. Leave at room temperature, stirring now and then, until thick and spreadable, about 75°F.
STEP 7: MAKE THE CREAM CHEESE ICING
Beat the softened butter in the stand mixer until smooth. Beat in the powdered sugar and vanilla extract, then add the cold cream cheese in pieces and beat just until smooth and thick, about 30 seconds. Do not overbeat or the icing will loosen. Chill until needed.
STEP 8: COOL THE CAKE COMPLETELY
Cool the cake in the pan on a wire rack for 20 minutes, then remove the ring and cool on the rack until the center reads 75°F or below, about 2 hours.
STEP 9: CHILL BEFORE CUTTING
Wrap the cooled cake and chill for 30 minutes. A cold cake splits and carves cleanly without cracking.
STEP 10: SPLIT AND SHAPE
Level the top if domed, then split the cake into two even layers with a long serrated knife. Carve to shape now if you want one.
STEP 11: FILL THE CAKE
Set the bottom layer on a cake board and spread it with about half the ganache using an offset spatula. Top with the second layer, cut side down.
STEP 12: CRUMB COAT AND CHILL
Spread the remaining ganache thinly over the top and sides of the cake. Chill for 15 minutes to set.
STEP 13: ICE AND SERVE
Spread the cream cheese icing over the top with the offset spatula. Keep refrigerated, and bring to cool room temperature for 20 minutes before serving. The unfilled sponge keeps for one day well wrapped at room temperature; the assembled cake keeps for three days refrigerated.
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