Preheat the oven to 180°C and grease and line 2, 23cm baking tins.Beat the butter and sugar with an electric beater on medium speed until combined, scraping the sides of bowl occasionally.Add the room-temperature eggs, one at a time, beating well between additions until you have a thick, pale consistency and all the sugar has dissolved.Sift the cocoa, flour and baking powder together carefully before adding to the butter mixture along with the ale. Fold through until just combined.Pour equal amounts of the batter into the 2 lined baking tins and even out the surfaces with a spatula.Bake in the centre of the preheated oven for approximately 16 minutes or until a skewer inserted into the centres comes out clean.Allow to cool.
To make the ganache icing:Heat the cream in a small pot on the stove until it’s warmed through then break the chocolate into it and stir on the heat until it’s dissolved then add the ale and stir through.Remove from the heat and allow to cool until it’s thick enough to ice the cake. (If it becomes too thick you can always pop it in the microwave for a few seconds to loosen it.)Place the first cake on a serving plate and top with 1/2 of the ganache.Top with the second cake and drizzle over the remaining ganache.Recipe reprinted with permission of Sasko. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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