Rich and dark chocolate and ale cake recipe

Name: Rich and dark chocolate and ale cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) self-raising flour; 0.25 tsp baking powder; 1 tsp bicarbonate of soda; 275 g (9.7oz) dark brown soft sugar; 110 g (3.9oz) spreadable butter; 2 large eggs, beaten; 50 g (1.8oz) cocoa powder, sifted; 200 ml (7fl oz) pale ale; 200 g (7.1oz) butter, softened; 400 g (14.1oz) icing sugar; 2 tbsp pale ale; 50 g (1.8oz) dark chocolate, melted; 1 sprinkle cocoa powder or grated chocolate

Servings: persons

175 g (6.2oz) self-raising flour
0.25 tsp baking powder
1 tsp bicarbonate of soda
275 g (9.7oz) dark brown soft sugar
110 g (3.9oz) spreadable butter
2 large eggs, beaten
50 g (1.8oz) cocoa powder, sifted
200 ml (7fl oz) pale ale
200 g (7.1oz) butter, softened
400 g (14.1oz) icing sugar
2 tbsp pale ale
50 g (1.8oz) dark chocolate, melted
1 sprinkle cocoa powder or grated chocolate

1
Preheat the oven 180C/fan oven 160C/gas mark 4.
2
Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.
3
Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.
4
Add all the other ingredients, except the ale.
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.
6
Add the ale a little at a time until thoroughly combined.
7
Divide the mixture between the two prepared tins and bake for about 3035 minutes.
8
The cakes are cooked when pressed lightly with your little finger and the center springs back.
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.
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.
11
Beat the softened butter, gradually adding the icing sugar a spoonful at a time.
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.
13
Add the ale and mix thoroughly.
14
Add the melted chocolate and beat until everything is glossy and smooth.
15
Spread or pipe half the icing onto the bottom layer, top with the other cake, spreading the remaining icing on top.

1594

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 175 g (6.2oz) self-raising flour, 0.25 tsp baking powder, 1 tsp bicarbonate of soda, 275 g (9.7oz) dark brown soft sugar, and more.

Yes, Rich and dark chocolate and ale cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!