Chocolate Porter Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
For the cake:
  • 1 cup dark beer such as porter or stout
  • ½ cup (1 stick) plus two tablespoons unsalted butter
  • ½ cup unsweetened cocoa
  • 2 cups white sugar or 1 cup white and 1 cup light muscovado sugar
  • ½ cup kefir (or sour cream)
  • 2 small duck eggs or large chicken eggs
  • 1 Tbsp. vanilla
  • 2 cups all-purpose flour
  • 2½ tsp. baking soda
For the frosting:
  • 1 cup cold heavy whipping cream
  • 1 tsp. vanilla or to taste
  • 2 Tbsp. sugar to taste
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" springform pan and line bottom with a cut-out round of parchment paper.
  3. Chop butter, heat in a large pan on the stove with the beer, stirring frequently, until the butter is melted.
  4. Whisk in cocoa and sugar, stir to melt sugar, remove from heat.
  5. Break eggs into a large bowl, beat, combine with kefir (or sour cream) and vanilla.
  6. Pour the beer/butter mixture into the large bowl and whisk together.
  7. Add the flour and baking soda and whisk together again.
  8. Pour the batter into the springform pan, bake for about 50 minutes. The knife will come out clean when the cake is done, but the cake will remain quite moist: be careful not to overcook the cake.
  9. Cool the cake completely still in the springform pan.
  10. Unfasten pan, cut cake off the bottom, peel off parchment paper.
  11. Whip cream. A cold metal container is the best for whipping cream: I use the chilled work bowl of a stand mixer. Whip on low speed, add sugar and vanilla once there are soft peaks. Taste and adjust sugar and vanilla. Beat a little more on low speed until peaks are mostly firm.
Recipe by Fit and Fed at