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Exmoor Beast Cake  

  • 250ml Exmoor Beast Ale
  • 250g unsalted butter
  • 75g cocoa powder or crème du caco
  • 400grams golden caster sugar
  • 140ml sour cream
  • 2 large eggs
  • 1 table spoon vanilla extract
  • 275g plain flour
  • 2½ teaspoons of bicarbonate of soda


  • Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm/9 inch spring form tin.
  • Pour the ale into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar.
  • Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan
  • Whisk in the flour and bicarb.
  • Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour.
  • Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.