By Daniel Harrison

This decadent dessert is a real celebration of all that is great about the rich, malty flavours found in the dark lager & porter. If you want something warm with this, or don’t own an ice cream machine, then skip the cooling and churning steps for the ice cream and just serve it as a warm porter custard.

Chocolate & Dark Lager Cake


50g Cocoa Powder

200mL Sydney Brewery Darlo Dark

175g Plain Flour

1 tsp Bicarbonate of Soda

¼ tsp Baking Powder

275g Soft Brown Sugar

100g Butter, softened, plus extra for greasing

2 Eggs


1.     Preheat the oven to 180°C. Grease a 25cm loaf tin & line with baking paper.

2.     Mix together the cocoa powder & beer in a small bowl.

3.     Sift together the flour, bicarbonate of soda & baking powder in another bowl.

4.     Beat together the sugar & butter until soft & creamy. Beat in the eggs one at a time followed by the cocoa beer mix.

5.     Gradually beat in the flour mix a little at a time until fully incorporated.

6.     Spoon the batter into the prepared tin. Bake for 35-40 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire rack. Once cooled remove from the tin.




200g Dark Chocolate

200g Icing Sugar

100g Unsalted Butter, softened

¼ Cup Sydney Brewery Darlo Dark



1.     Melt the chocolate in a heatproof bowl set over simmering water.

2.     Beat together the icing sugar & butter until it becomes a soft paste. Gradually beat in  the dark lager then the melted chocolate.

3.     Spread the icing over the cake and leave to set.


Porter Ice Cream


 150mL Sydney Brewery Potts Point Porter

300mL Double Cream

75mL Full Cream Milk

½ tsp Vanilla Extract

2 Egg Yolks

90g Caster Sugar


1.     Place the porter in a small saucepan over a medium heat to reduce by half.

2.     Place the double cream and milk in a separate saucepan over a medium heat and bring to the boil.

3.     Meanwhile place the egg yolks and sugar in a mixing bowl and whisk until thick, creamy & doubled in volume.

4.     Gradually whisk the cream & milk mixture into the yolks & sugar. Return to the saucepan over a medium low heat and stir continuously until thickened.

5.     Add the reduced stout & vanilla extract. Refrigerate to cool.

6.     Once fully chilled place in an ice cream machine to churn. Freeze until needed.