4 ounces (1 stick) butter, softened, plus extra for greasing
6 ounces all-purpose flour, plus extra for flouring
3/4 cup plus 2 tablespoons dark ale
1 3/4 ounces cocoa powder
9 3/4 ounces dark brown sugar
2 large free-range eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces good-quality dark chocolate (minimum 70-percent cocoa solids)
8 ounces confectioners' sugar
3 1/2 ounces butter, softened
1/4 cup dark ale
1 cup plus 2 tablespoons double cream (see Cook's Note)
1 3/4 ounces malt extract
1 3/4 ounces muscovado sugar
Double cream, which is similar to heavy cream and has a butterfat content of 48 percent, can be found in specialty stores.
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