Irish stout, chocolate and beetroot cakes - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 80 g Butter (unsalted)
- 100 ml Guinness
- 100 g Plain chocolate (70% cocoa) broken into pieces
- 100 g Beetroot cooked
- 1 tbsp Cocoa powder
- ¼ tsp Salt
- 100 g Unrefined dark muscovado sugar
- 100 g Unrefined light muscovado sugar
- 2 Egg(s) (free range) medium
- ½ tsp Coffee extract
- 200 g Self-raising white flour
For the icing
- 75 g Butter (salted)
- 75 g Cream cheese
- 1 tsp Vanilla extract
- 150 g Icing sugar
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1
Preheat the oven to 180C (fan 160C, gas mark 4) and grease 8 dariole moulds (6.5cm x 6cm) with butter.
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2
Place the butter and Guinness in a saucepan and bring to a boil over a medium heat.
For this step you'll need:
- 80g Butter (unsalted)
- 100ml Guinness
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3
Remove from the heat and stir in the chocolate until melted and put to one side to cool slightly.
For this step you'll need:
- 100g Plain chocolate (70% cocoa) broken into pieces
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4
Place the beetroot into a food processor and whizz until finely chopped. Tip – to cook the beetroots, place whole and unpeeled in boiling water. Cook for 30 – 40 minutes depending on their size. Drain and cool under cold running water, then peel and trim them ready to use.
For this step you'll need:
- 100g Beetroot cooked
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5
In a mixing bowl, sift together the flour, cocoa powder and salt.
For this step you'll need:
- 200g Self-raising white flour
- 1 tbsp Cocoa powder
- ¼tsp Salt
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6
In a large mixing bowl, using an electric mixer on high speed, beat together the sugars, eggs, and coffee extract for 3 – 4 minutes until the mixture leaves a trail when the beaters are pulled out.
For this step you'll need:
- 100g Unrefined dark muscovado sugar
- 100g Unrefined light muscovado sugar
- 2 Egg(s) (free range) medium
- ½tsp Coffee extract
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7
Reduce mixer speed to low, and beat in the melted chocolate mixture, followed by the beetroot until just combined.
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8
Using a large metal spoon fold in the flour mixture, until just mixed.
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9
Place in a jug and pour between the dariole moulds so that it comes no higher than 1.5cm from the top. Place on a baking sheet and bake for 20 minutes, a skewer should come out a little gooey when placed in the middle, don’t overcook them as they will continue to cook while cooling.
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10
Allow to cool for 15 minutes in the moulds and then remove from the moulds by running a knife around them and continue to cool on a wire rack.
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11
Make the icing by beating the ingredients together until smooth.
For this step you'll need:
- 75g Butter (salted)
- 75g Cream cheese
- 1tsp Vanilla extract
- 150g Icing sugar
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12
Using a butter knife spread icing on top of the cakes to resemble the head of a pint.