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
200g butter
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)
GANACHE:
400g dark chocolate
400ml cream
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.
CHOCOLATE GANACHE:
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.
CHOCOLATE ICING:
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.
I made in a larger tin so only had one layer. Nice served with whipped cream.
Yum, yum, yum! That looks absolutely scrumptious – and I might not feel too guilty eating it because it has beetroot in it! xoxoxoxoxox
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Added incentive…vegetables!! lol
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Looks so gorgeous I can feel all my anti-sugar prejudices crumbling – (though giving up sugar has cured my arthritic hands.)..
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Hi Valerie 🙂 I rarely eat stuff like this myself now though I made this for visitors and kept eating it, it’s exceptionally nice!
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This looks amazing! I love that the recipe uses beets as well! Thanks for sharing!
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You are welcome, it is amazing and thanks for commenting 🙂 🙂
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Oh drool!! Even though I will never actually eat it – I still have an imagination. 🙂
I had some avocado chocolate mousse while away and we experimented with making a pie crust from the left over nut pulp from the nut milk making – no sugar or wheat in either and it was pretty good – have to hone the pie crust recipe to reach ‘delicious’ 🙂
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Imagine away, that is calorie free 🙂
We love the avocado chocolate flan I make, could eat that every day!! I hope you reach a “delicious” with it, things like that do fill a wee gap.
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Yum, thanks for the recipe. I will definitely try this one 🙂
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You will love it I am sure 🙂
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I’m going to making this little beauty for sure! Yum!
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It really is good 🙂
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5 eggs…NO hope of veganising this one but I can lick the screen…
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🙂
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Steve smacked me for licking the screen… 😦
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Hi, how did you cook the beetroot? Roasted?
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hi 🙂 No, I just simmered in water.
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Thanks!
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