Table of Contents
For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4. Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition.
Whisk together flour, cornstarch, salt and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. Mix in eggs, one at a time, until incorporated. Beat in sour cream. 2 Alternating, add in flour mixture and ginger ale, starting and ending with flour.
Cream together with an electric mixer. With the mixer running, add the sugar, eggs, flour, ginger ale, vanilla, and lemon juice and mix until well combined. Pour the batter into greased loaf pans and place in the middle of the oven. Bake at 325 degrees F for 1 1/2 hours or until the cakes test done.
Combine the butter and shortening in a large mixing bowl. Cream together with an electric mixer. With the mixer running, add the sugar, eggs, flour, ginger ale, vanilla, and lemon juice and mix until well combined. Pour the batter into greased loaf pans and place in the middle of the oven.
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