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
Mix the popping candy with the cocoa powder
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
Heat the Duchy golden ale in a pan with the butter until the butter is completely melted
In a large bowl I mix together the self raising flour, the cocoa powder, bicarbonate of soda and golden caster sugar
In a separate bowl beat the eggs, milk and vanilla extract
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
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
Spread the buttercream on the cakes, sandwich them together and place eight of the truffles around the edge