Dunraven Arms Hotel Chocolate and Ale Cake Recipe

  • 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 the cake 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.


  • 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 malt cream on the side.