Beetroot and Chocolate Cake

Trust me – whilst this sounds strange, beetroot in cake is actually really delicious. This beetroot and chocolate cake recipe is one of the best I have tried…

Serves 10-12
Prep time 25 minutes
Cooking time 45-50 minutes

Ingredients:
125g softened unsalted butter plus extra for greasing
75g dark chocolate, broken into pieces
300g soft light brown sugar
3 large eggs at room temperature
225g self-raising flour, sifted
¼ tsp salt
50g cocoa powder, sifted
250g cooked beetroot, coarsely grated (If using ready-cooked beetroot from a plastic pack, make sure you buy the kind without any added vinegar.

For the Icing:
150g dark chocolate, broken into pieces
1 x 142ml carton
soured cream
5 tbsp icing sugar, sifted
3 tbsp crème de cassis, optional

To Finish:
grated white chocolate
crème fraîche to serve

  1. Preheat the oven to 180C/160C fan/350F/gas 4. Grease a 23cm loose-bottomed cake tin and line the base with baking parchment.
  2. To make the cake, put the chocolate into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave until melted, stirring occasionally.
  3. Put the butter, sugar and eggs into a mixer and beat until light and pale. Mix in the melted chocolate, then fold in the flour, salt and cocoa powder with a large metal spoon. Finally, stir in the beetroot.
  4. Transfer the mix to the cake tin, make a slight dip in the centre with the back of the spoon and bake for 45-50 minutes. The cake is ready when a skewer inserted in the middle comes out with just a little of the mixture adhering to it. Leave the cake to cool in the tin for about 10 minutes, then turn it out on to a wire rack and leave to cool completely.
  5. Put all the icing ingredients except the cassis, if using, into a bowl and set it over a pan of simmering water. Leave to melt but don’t let it overheat. Stir everything together, then take off the heat and add the cassis. Stir really vigorously so that you are left with a smooth, glossy mixture. Leave to cool and thicken.
  6. Spread the icing over the cake with a palette knife, then scatter with grated white chocolate. Leave the icing to set. Serve with crème fraîche.

You can also find this recipe online here: http://bit.ly/pVpE0M

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