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Guinness, beetroot & chocolate cake

A slice of Guinness, beetroot & chocolate cake

Guinness, beetroot & chocolate cake

Name: Guinness, beetroot & chocolate cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 24 squares
Ingredients: 150ml sunflower oil plus extra for the tin; 300g cooked plain beetroot; 200ml Guinness or other stout; 300g golden caster sugar; 2 eggs; 1 tsp vanilla extract; 125g cocoa powder; 200g plain flour; 2 tsp bicarbonate of soda; 100g salted butter softened; 175g soft cheese; 275g icing sugar sifted; 225g white chocolate melted

Ailsa Burt

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Makes 24 squares

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.13 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150ml sunflower oil

plus extra for the tin
300g cooked plain beetroot
200ml Guinness

or 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 butter

softened
175g soft cheese
275g icing sugar

sifted
225g white chocolate

melted

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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.

Recipe from Good Food magazine, September 2025

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A star rating of 4.8 out of 5.13 ratings

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