Serves 10


For the cake:
• 50g Cocoa powder
• 200ml Dark ale
• 110g Butter (softened)
• 275g Soft dark brown sugar
• 2 Eggs (large)
• 175g Plain flour
• 1 tsp Bicarbonate of soda
• ¼ tsp Baking Powder

For the icing:
110g Callebaut® 811 Dark Chocolate Callets 
• 110g Icing sugar
• 50g Butter (softened)
• 60ml Dark ale

1. Preheat the oven to 180oC, grease and flour a 10inch cake ring
2. Add the dark ale to the cocoa powder mixing slowly to form a paste
3. In a separate bowl, mix the butter and brown sugar together until smooth and creamy. Beat the eggs and fold into the mixture
4. Add the cocoa and ale mixture to the bowl and slowly sift in the flour and dry ingredients, mixing all the time
5. Pour the mixture into the cake ring and bake for 30-35 minutes or until springy to touch. Cool the cake
6. For the icing, melt the Callebaut® 811 Dark Chocolate Callets
7. Mix together the icing sugar and butter until a soft paste is formed. Add the dark ale and fold in the melted Callebaut® callets
8. Once the cake is completely cool, smooth over the chocolate and ale icing
9. Slice and gently heat in the microwave before serving

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