Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Guinness, beetroot & chocolate cake
Makes 24 squares
Easy
Prep:
Cook:
Indulge in this richly dense and fudgy chocolate cake for dessert. You won’t taste the beetroot in the bake, it just helps amp up the texture
Skip to ingredients
- 150ml sunflower oilplus extra for the tin
- 300g cooked plain beetroot
- 200ml Guinnessor other stout
- 300g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 125g cocoa powder
- 200g plain flour
- 2 tsp bicarbonate of soda
For the icing
- 100g salted buttersoftened
- 175g soft cheese
- 275g icing sugarsifted
- 225g white chocolatemelted
Nutrition: Per serving
- kcal312
- fat16g
- saturates7g
- carbs38g
- sugars31g
- fibre1g
- protein4g
- salt0.53g
Method
step 1
Oil and line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip the beetroot into a food processor with the oil and blend to purée. Transfer to a large jug and mix in the Guinness and sugar, then crack in the eggs. Whisk in along with the vanilla, then set aside.
step 2
In a large bowl, sift together the cocoa powder, flour and bicarb with a pinch of salt. Slowly whisk the beetroot mixture into the dry until no lumps remain and the mixture is well combined. Tip into the prepared cake tin, smooth the top and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Remove to a wire rack to cool completely.
step 3
For the icing beat together the butter and soft cheese until smooth and well combined. Gradually add the icing sugar, stirring after each addition, then add a pinch of salt and pour in the melted white chocolate. Beat well, then spread over the top of the cooled cake.
