Chocolate And Ale Cake With Muscovado Malt Cream
This rich and decadent chocolate and ale cake is a delightful treat that combines the earthy flavors of dark ale with the intense sweetness of chocolate. The moist and tender cake is topped with a luscious beer and chocolate icing, and served alongside a creamy muscovado and malt cream. Perfect for those who appreciate a unique and indulgent dessert experience.
— Constant Cookbook
Ingredients
- 200ml/7fl oz dark ale
- 50g/1¾oz cocoa powder
- 110g/4oz butter
- 275g/9¾oz soft dark brown sugar
- 2 large free-range eggs
- 175g/6oz plain flour
- ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 220g/8oz good-quality dark chocolate
- 220g/8oz icing sugar
- 100g/3½oz soft butter
- 250ml/9fl oz double cream
- 50g/1¾oz muscovado sugar
- 50g/1¾oz malt extract
- pinch salt
Instructions
- 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 malt 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 malt cream on the side.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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