Irish Stout, Chocolate and Beetroot Cakes

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

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

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

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.

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

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.

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

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

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.

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.

Make the icing by beating the ingredients together until smooth.

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