The Cake

Ingredients Preparation
  • 50g
    cocoa powder
  • 200ml
    Dark Ale

Add the dark ale to the cocoa powder mixing slowly to form a paste. 

  • 110g
  • 275g
    Soft dark brown sugar
  • 2Q.S.
    large egg(s)

In a separate bowl, mix the butter and brown sugar together until smooth and creamy. Beat the eggs and fold into the mixture. 

  • 175g
    plain flour
  • 1spoon(s)
    bicarbonate of soda
  • 1/4spoon(s)
    baking powder

Add the cocoa and ale mixture to the bowl and slowly sift in the flour and dry ingredients, mixing all the time.

Preheat the oven to 180c, grease and flour a 10inch cake ring. Pour the mixture into the cake ring and bake for 30-35 minutes or until springy to touch. Cool the cake.

The Topping

Ingredients Preparation
  • 110g

Melt the Callebaut 811 Dark Chocolate Callets. 

  • 110g
    icing sugar
  • 50g

Mix together the icing sugar and butter until a soft paste is formed. Add the dark ale and fold in the melted callets.

Once the cake is completely cool, smooth over the chocolate an ale icing. Slice and gently heat in the microwave before serving.

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