For the chocolate and ale cake
- 200ml dark ale, plus 4 tbsp for the icing
- 50g Cocoa Amore Colombian cocoa powder
- 110g butter, softened
- 200g soft dark brown sugar
- 75 g caster sugar
- 2 large free-range eggs
- 175g plain flour
- ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 220g Chocolat Madagascar dark chocolate 100% (Really strong stuff)
- 220g icing sugar
- 100g soft butter
For the muscovado cream
- 250ml double cream
- 50g muscovado sugar
- pinch salt
- For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4.
- Slowly mix the dark ale into the cocoa powder to form a paste.
- In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition.
- Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition.
- Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack.
- Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.
- Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate.
- For the muscovado and cream, whip all the ingredients together in a large bowl until thick and smooth.
- When the cake has cooled completely, cut it into slices.
- Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and cream on the side.
**This recipe was adapted from a BBC food recipe**