Dunraven Arms Hotel Chocolate and Ale Cake Recipe


Prep Time: 


Cook Time: 



  • 6 - 8 People


  • 200ml/7fl oz dark ale, plus 4 tbsp for the icing

  • 50g/1¾oz cocoa powder

  • 110g/4oz butter, softened

  • 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 (minimum 70% cocoa solids)

  • 220g/8oz icing sugar

  • 100g/3½oz soft butter


  • 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.


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