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1
Preheat the oven 180C/fan oven 160C/gas mark 4.
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2
Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.
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3
Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.
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4
Add all the other ingredients, except the ale.
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5
Either using an electric hand whisk or the freestanding mixer combine all the ingredients for about one minute until you have a smooth creamy consistency.
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6
Add the ale a little at a time until thoroughly combined.
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7
Divide the mixture between the two prepared tins and bake for about 3035 minutes.
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8
The cakes are cooked when pressed lightly with your little finger and the center springs back.
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9
Place on a cooling rack and leave to cool for 5 minutes before removing from the tin and cooling further on a cooling rack.
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10
To make the icing: melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
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11
Beat the softened butter, gradually adding the icing sugar a spoonful at a time.
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12
Once all the icing sugar has been added, whisk the icing for about 5 minutes on a high speed with an electric whisk until light and fluffy.
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13
Add the ale and mix thoroughly.
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14
Add the melted chocolate and beat until everything is glossy and smooth.
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15
Spread or pipe half the icing onto the bottom layer, top with the other cake, spreading the remaining icing on top.
