Indulge in a slice of Newfoundland history with this delectable Newman’s Port Chocolate Cake recipe. Sourced from my treasured collection of vintage Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, this recipe brings together rich flavors and local tradition. Newman’s Port, once a beloved local port in Newfoundland, adds a unique depth to the chocolate cake that sets it apart from the rest.
This cake’s moist, decadent chocolate layers are enhanced by the distinctive notes of Newman’s Port, creating a dessert that’s both luxurious and nostalgic. The recipe combines classic baking techniques with a touch of Newfoundland heritage, resulting in a cake that’s perfect for any special occasion or just a cozy treat. Whether you’re celebrating a milestone or simply craving a slice of something extraordinary, this chocolate cake promises to deliver.
As you bake this cake, you’ll connect with Newfoundland’s rich culinary past and its fondness for exquisite, locally inspired flavors. Enjoy a dessert that’s not only a delight for the taste buds but also a cherished piece of Newfoundland’s sweet history.
Newman’s Port Chocolate Cake Recipe:
10 (1 oz.) squares unsweetened chocolate
3/4 cup butter
5 egg yolks
3/4 cup white sugar
3/4 cup Newman’s Port
1/2 cup all-purpose flour
5 egg whites
1/2 tbsp. cream of tartar
3 tbsp. white sugar
1 cup chopped walnuts
1/2 cup butter
1/2 tbsp. corn syrup
6 (1 oz.) squares semisweet chocolate chips
1/2 cup Newman’s Port
1/2 teaspoon vanilla extract
DIRECTIONS:
Melt unsweetened chocolate and 3/4 cup butter over the top of a double boiler, stirring occasionally until smooth. Set aside to cool. Preheat oven to 350F (175C)
In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on high speed for 2 minutes. Gradually stir in the 3/4 cup Newman’s Port and flour. Fold in the cooled chocolate mixture.
In a clean bowl, whip egg whites with cream of tartar to soft peaks. Add 3 tbsp. sugar and whip to stiff peaks. carefully fold into mixture chocolate batter along with walnuts. Pour into a greased tube pan.
Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely.
In a saucepan, over low heat, place chocolate chips, 1/2 cup butter or margarine and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining port and vanilla until smooth. Set aside until cooled. Glaze the cooled cake.
Makes 1 – 10 inch tube cake.
