Irish Stout, Chocolate and Beetroot Cakes
Method
Step 1:
Preheat the oven to 180C (fan 160C, gas mark 4) and grease 8 dariole moulds (6.5cm x 6cm) with butter.
Step 2:
Place the butter and Guinness in a saucepan and bring to a boil over a medium heat.
Step 3:
Remove from the heat and stir in the chocolate until melted and put to one side to cool slightly.
Step 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.
Step 5:
In a mixing bowl, sift together the flour, cocoa powder and salt.
Step 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.
Step 7:
Reduce mixer speed to low, and beat in the melted chocolate mixture, followed by the beetroot until just combined.
Step 8:
Using a large metal spoon fold in the flour mixture, until just mixed.
Step 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.
Step 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.
Step 11:
Make the icing by beating the ingredients together until smooth.
Step 12:
Using a butter knife spread icing on top of the cakes to resemble the head of a pint.
