I have tried chocolate and beetroot cakes in the past but this one is by far the best. This is not too rich, heavy or sweet and both the texture and flavour are perfect. This recipe is by Gretchen Lowe and Homestyle Magazine, April/May edition.
This uses 250 g of pureed beetroot and I will be cooking some up to keep in the freezer for future cakes. The icing I used was a normal chocolate butter icing (a cheaper option for me) but I will give the recipe for the chocolate ganache she used.
200g Dark chocolate (at least 62% cocoa)
4 tblspns hot espresso
135 g flour
1 1/4 tsp baking powder
3 tbsp cocoa
5 eggs, separated
250 g cooked and peeled beetroot, pureed
190 g castor sugar (this can be made by putting normal white sugar through a blender)
400g dark chocolate
ALTERNATIVE CHOCOLATE ICING:
50 g butter softened
1 tablespoon cocoa
little boiling water
1 tsp vanilla
approx 2 cups icing sugar
Preheat oven to 180 deg C. Line a 20 cm cake tin with baking paper.
Melt the chocolate in a bowl over a saucepan. Then pour in hot coffee and stir in the butter, leaving till softened. Remove from heat and cool slightly.
Meanwhile sift flour, baking powder and cocoa into a bowl.
Separate the eggs and whisk yolks until frothy. Stir the yolks through chocolate mixture then fold in pureed beetroot.
Whisk whites till soft peaks form. Fold in sugar. Fold into and through the chocolate mixture then fold this mixture into the combined dry ingredients.
Pour batter into prepared tin and bake 35 minutes. Do not over-bake.
When cooked leave to cool before turning out of tin to decorate. When cold the cake can be cut into two layers.
Place chocolate into a bowl. Heat the cream till nearly boiling then pour over chocolate, stirring gently till combined. Leave a room temperature till ganache has reached a spreadable consistency. Smooth generously between the layers and around the sides of cake. Cake can be topped with fresh berries or figs.
Melt butter, add cocoa and vanilla. Add icing sugar and beat into a thick cream, adding boiling water as required to make a soft consistency. Icing will firm on cooling.