Irish Yogurts Clonakilty Porter Chocolate Cake
Ingredients
- 250 g butter
- 150 g golden syrup or honey
- 150 ml porter
- 1 tbsp treacle
- 75 g dark chocolate chips
- 40 g cocoa powder
- 175 g caster sugar
- 3 eggs
- 160 g Irish Yogurts Clonakilty whole milk yogurt
- 250 g plain flour
- 2 tsp baking powder
For the cream cheese icing
- 110 g butter very soft at room temperature
- 200 g cream cheese at room temperature
- 1 tbsp Irish Yogurts Clonakilty whole milk yogurt
- 220 g icing sugar
To decorate
- Pistachios chopped, optional
- Chocolate grated
- Fresh flowers
Method
- Preheat the oven to 160ËšC. line and grease a 8-9inch cake tin with parchment paper. Set aside until needed.
- In a saucepan, melt the butter, golden syrup, porter and treacle. Remove from the heat and combine the chocolate and cocoa powder. Set aside to cool.
- In the meantime, in a bowl, whisk the eggs with the caster sugar until light and fluffy. Add the yogurt , then gently whisk in the cooled chocolate and porter mixture.
- At this stage, fold in the flour and baking powder.
- Transfer the cake batter into the cake tin and transfer in the oven. Bake for 40-55 minutes until a skewer inserted comes out neat. Remove from the oven and set aside to cool
- At this stage, prepare the cream cheese topping.
- In a bowl, beat the soft butter until very pliable, then add the cream cheese and continue to beat until smooth. Gradually add the icing sugar and just enough of yogurt to create a light yet soft icing. Place in the fridge for 2 hours to settle.
- Spread the cream cream icing over the cake and decorate with crushed pistachios, grated chocolate and fresh flours if desired.
- Enjoy with a cup of coffee or tea!
