Print

Golden Ale & Dark Chocolate Cake with Exploding Truffles

Chocolate ale cake with chocolate buttercream and popping candy truffles

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Waitrose

Ingredients

For the truffles

  • 112 g Dark chocolate
  • 87 ml Double cream
  • 1 heaped tbsp Cocoa powder
  • Popping candy

For the cake

  • 200 ml Golden ale
  • 250 g Butter or baking spread
  • 250 g Self raising flour
  • 30 g Cocoa powder
  • 300 g Golden caster sugar
  • 1 1/2 tsp Bicarbonate of soda
  • 2 Eggs large
  • 125 ml Milk

For the buttercream

  • 1 tsp Vanilla extract
  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 25 ml Golden ale
  • 50 g Dark chocolate melted

Instructions

  1. To make the truffles gently heat up the double cream. Pour the warm cream into a bowl and add the dark chocolate. Leave the chocolate to melt for a few minutes and then stir well until the cream and chocolate are fully incorporated. Refrigerate the mixture overnight or for several hours until solid

  2. Mix the popping candy with the cocoa powder

  3. Scoop out the truffle mixture and roll it between your palms to make a ball, then roll it in the popping candy and cocoa powder mixture before placing on plate. Put them in the fridge to firm up again

  4. Heat the Duchy golden ale in a pan with the butter until the butter is completely melted

  5. In a large bowl I mix together the self raising flour, the cocoa powder, bicarbonate of soda and golden caster sugar

  6. In a separate bowl beat the eggs, milk and vanilla extract
  7. Add the ale and butter mixture to the flour mixture and whisk well, then add the egg mixture and mix again. Pour the batter into two lined sandwich tins, bake for 25 minutes or until a skewer inserted comes out clean

  8. Make the buttercream by mixing the butter and the icing sugar. When it comes together, mix in the ale and melted dark chocolate. Drizzle the remaining chocolate over the top of the cake

  9. Spread the buttercream on the cakes, sandwich them together and place eight of the truffles around the edge