This wicked chocolate cake is dark, gooey and rich, and utterly delicious! The real ale ice cream is a perfect accompaniment as the natural bitterness of the ale cuts through the richness of the chocolate, but at the same time provides the sumptuous creamy richness you would expect. I prefer to use dark chocolate with 75% cocoa solids for the flavour, as any lower percentage chocolate will make the cake taste sweeter.
For the real ale ice cream, you can use any local ale of your choice and preference. I have selected Woodforde’s Wherry real ale, an East Anglian ale from Norfolk, for its fruity character. It is slightly floral and less hopsy in taste and that tones the bitterness down.
In the summer, I substitute the real ale ice cream for cherry ice cream and serve cherries marinated in red wine syrup with it. It’s a classic but reliable