You’ll also need a 34cm by 24cm baking tray, lined with greaseproof paper
1 Pre-heat the oven to 180C/Gas Mark 4. Mix theYer Ben beer and the cocoa powder together to form a paste. In a separate bowl, beat the unsalted butter and brown sugar together until smooth and creamy. Then beat in the eggs one at a time.
2 Stir in the cocoa and beer mixture and mix well. Sift the flour, baking powder and bicarbonate of soda and gradually add to the previous mix, scraping down the sides of the bowl with each addition. Pour onto a baking tray of 34cm by 24cm lined with greaseproof paper, and bake for 30 minutes in the oven.
3 For the icing, melt the chocolate in a heat proof bowl. Beat the butter and icing sugar together until soft. Add the Yer Ben to the melted chocolate and combine with the butter and icing sugar mix, folding in gently.
4 Remove the baking tray from the oven and cut the sponge into even squares of around 12cm by 12cm. Then slice each square into three or four layers.
5 Build the sponge cake with a layer of icing between each layer of sponge. We usually find you’ll get around three or four layers per individual cake.
6 Garnish with raspberries and icing sugar and serve with your choice of cream or ice cream.
