Chocolate Beetroot Cake
Created by Tisme on November 14, 2015
- Servings: 7
- Prep Time: 10m
- Cook Time: 60m
- Recipe #21730
Ingredients
- CAKE INGREDIENTS
- 250 grams cooked beetroot (not pickled!!)
- 300 grams granulated sugar
- 150 grams oil (tasteless vegetable oil)
- 120 ml buttermilk (see note above)
- 2 large eggs (or 3 small)
- 225 grams all-purpose flour (plain)
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 6 tablespoons unsweetened cocoa powder
- ICING INGREDIENTS
- 200 grams milk chocolate (grated, or a mix of milk and dark also nice)
- 100 ml cream
- 100 grams white chocolate
How to Make
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FOR THE CAKE
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Step 1: Preheat your oven to 170ºC.
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Step 2: Puree the beetroot in a food processor until completely smooth.
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Step 3: Add sugar and remaining wet ingredients (oil, buttermilk and eggs) to the beetroot and blitz again.
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Step 4: Sift the dry ingredients (flour, bicarbonate of soda, baking powder, cocoa) together and then add them to the beetroot mix and blitz a few times, just to combine. The mix will look quite wet and a nice very deep reddish colour.
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Step 5: Pour in to a greased and lined-in-one-direction 20x30cm baking tray.
How to Make
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Step 6: Bake for around 35 minutes (this cake cooks more quickly than you would think), but check that a skewer comes out clean from the middle.
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Step 7: Leave to cool completely before icing. (Use the ends of the baking paper lining to carefully lift the cake on to a serving board).
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FOR THE ICING
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Step 8: Heat the cream gently and take off the heat before adding the grated chocolate. Stir to make a ganache. Pour/spread on to the cake.
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Step 9: While the icing is still warm, gently melt white chocolate and then scrape in to an icing bag & pipe lines, as straight as you can, down the length of the cake. Then use the end of a wooden skewer, or similar, to drag lines at 90 degrees to the white lines. You should end up with a feathered effect.
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Step 10: Let the icing set for an hour or so before serving.