With the evenings getting darker and the weather getting colder, our Classic Porter is the perfect rich, dark winter warmer to enjoy at this time of year.
This cake uses our Classic Porter , imparting its smokey, light roasted characteristics, improving the texture and adding moisture. We accompany the porter with chocolate and orange for a flavoursome and comforting final product.
The traditional upside-down method creates a final cake topped with rich, caramelised orange slices.
Chocolate Orange Classic Porter Cake
- 2 oranges
- 100 ml Matlock Wolds Farm Classic Porter
- 150 g butter +extra for greasing the cake tin
- 225 g caster sugar +extra for dusting
- 250 g plain flour
- 3 eggs
- 2 tbsp cocoa powder
- 2 tsp bicarbonate of soda
- Preheat oven to 200°C
- Zest and juice 1 of the oranges. Carefully slice the second orange into thin slices.A serrated knife works best for this
- Prepare your cake tin. We used a 20cm diameter round cake tin.Add a small amount of butter to the base and place in the oven to melt. There should be enough to thinly coat the base and sidesIt's better to use too much butter than too little here
- Once the butter is melted, remove from the oven and spread around the pan evenly to grease
- Sprinkle a small amount of sugar lightly upon the base of the cake tin
- Arrange your sliced orange pieces around the base of the trayEnsure there are no major overlaps to reduce any bitter sections
- Prepare the cake batter:Beat together the butter and sugar until light and fluffy
- Add the eggs and beat into the butter and sugar mixture, followed by the reserved orange juice and zest
- Gradually incorporate the flour and bicarbonate of soda, mixing thorougly
- Slowly add the Classic Porter, mixing gently for a smooth batter
- Pour the cake batter directly over the top of the oranges and gently shake until the mixture lays level
- Place the cake tin in the centre of your oven and bake for 40 minutes
- Test your cake is ready by inserting a thin cocktail stick, or similar, into the centre. If it comes out clean, your cake is baked through. Otherwise return it to the oven for further baking.Once baking is complete, remove the cake tin from the oven and flip the pan upsidedown over a cooling rack. If the cake does not come out easily, gently run a knife alongside the edges to loosen.Leave to stand until fully cooled before serving
We’d love to hear from you if you decided to give this recipe a go!