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37Total Time
15Prep Time
22Bake Time

Irish Stout, Chocolate and Beetroot Cakes

About the bake

These little cakes look surprisingly like little pints of Guinness, perfect to make for St Patrick's Day.

37Total Time
15Prep Time
22Bake Time


  1. Step 1:

    Preheat the oven to 180C (fan 160C, gas mark 4) and grease 8 dariole moulds (6.5cm x 6cm) with butter.

  2. Step 2:

    Place the butter and Guinness in a saucepan and bring to a boil over a medium heat.

  3. Step 3:

    Remove from the heat and stir in the chocolate until melted and put to one side to cool slightly.

  4. 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.

  5. Step 5:

    In a mixing bowl, sift together the flour, cocoa powder and salt.

  6. 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.

  7. Step 7:

    Reduce mixer speed to low, and beat in the melted chocolate mixture, followed by the beetroot until just combined.

  8. Step 8:

    Using a large metal spoon fold in the flour mixture, until just mixed.

  9. 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.

  10. 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.

  11. Step 11:

    Make the icing by beating the ingredients together until smooth.

  12. Step 12:

    Using a butter knife spread icing on top of the cakes to resemble the head of a pint.


    • 80g Butter (unsalted)
    • 100ml Guinness
    • 100g Plain chocolate (70% cocoa) (broken into pieces)
    • 100g Beetroot (cooked)
    • 1 tbsp Cocoa powder
    • 0.25 tsp Salt
    • 100g Unrefined dark muscovado sugar
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range) (medium)
    • 0.5 tsp Nielsen-Massey Coffee Extract
    • 200g Allinson's Self Raising Flour
  • For the icing

    • 75g Butter (salted)
    • 75g Cream cheese
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Silver Spoon Icing sugar

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