I’ve recently made it my mission to seek out and trial some new chocolate cake recipes…it’s a tough job but somebody’s got to do it 🙂
One recipe recce led me to this little chocolate and beetroot number on the Delicious Magazine website. To date I haven’t baked a cake using beetroot but if the success of using carrot in a cake is anything to go by I thought it was worth a try and either way, I’d definitely be getting one of my five a day :).
I’m happy to report that the recipe was a good’un and produced the most amazingly moist chocolate cake. The only hint that it contained beetroot was when I came across little pockets of sweetness whilst tucking in.
Just check out that crumb…
If you fancy giving it a go yourself you need…
250g plain chocolate (I used 70%)
200g light brown sugar
100ml sunflower oil
1 tsp vanilla extract
100g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
50g ground almonds
250g raw beetroot
For the icing you need…
150g plain chocolate
100g icing sugar
100g soured cream
Preheat your oven to 160 degrees (180 if it’s not a fan) and grease and line the base of a 20cm or 22cm round cake tin with greaseproof paper. I used a 20cm tin, so if you’re using the larger size just bear in mind that it won’t need quite as long in the oven.
Break the chocolate into a bowl and set it over a saucepan of simmering water to melt. When it’s smooth remove the pan from the heat and set the bowl aside to cool.
Put the eggs, sugar and oil into a large bowl and beat using a hand held or stand mixer until smooth and creamy (approx 3 mins).
Stir in the vanilla extract and sift in the flour, bicarbonate of soda and baking powder and gently fold in, along with the ground almonds.
I highly recommend donning a pair of rubber gloves for the next stage as beetroot has the nasty habit of staining your hands bright pink!
First you need to peel them (aren’t they pretty!?)…
and then grate them…
before squeezing the excess liquid out.
Now, fold the beetroot into your cake mixture along with the cooled melted chocolate until thoroughly incorporated…
All that’t left to do it pour the mixture into the prepared cake tin…
The recipe says to bake it for 50 minutes to 1 hour, however I recommend checking it after about 45 minutes and testing it by inserting a skewer into the centre, if it comes out clean it’s ready, if not then just pop it back in the oven for another 5 minutes and then test it again. Repeat this process until you are happy that your cake is cooked to perfection! If you notice that your cake is browning a little too quickly just cover it loosely with some tin foil.
Leave it to cool in the tin on a wire rack for a few minutes before removing it from the tin and letting it cool completely.
To make the icing, break 150g plain chocolate into a bowl and set it over a saucepan of simmering water to melt, as before. Once smooth, set it aside to cool before beating in the sifted icing sugar and soured cream until you have a thick and creamy but spreadable icing. Don’t over-beat it! The first time I made it I think I overdid it and was left with icing that just wanted to set quite quickly and was hard to spread. When you’re happy with it’s consistency (it should look like the pic below) spread it over the top and sides of your cake…
I took my cake into work to test on my colleagues and I have to say…it went down a treat!
My Riverford veg box arrived,whilst I was writing this post and I was very excited to dicover that it contained a good few beetroots…I know what I’m going to be making again this week!