Wednesday, 18 April 2012

Dark Chocolate and Beetroot Cake

My cousin made a fabulous beetroot cake at the weekend so I decided to put together a recipe myself. The moist nature of the cake took me by surprise; it really does taste like chocolate fudge cake. When I put the idea to a few of my friends, they were intrigued but resigned that it wouldn't be anywhere near as chocolatey and luxurious as your standard cake. I was happy to prove them wrong when it came to taste test time. Best of all, it left the house with a delicious, wafting chocolatey smell. The deep red of the beetroot gives a colour to the batter that many have attributed to that of red velvet cake.
Beetroot itself is packed full of nutrients so I thought this cake might appeal to the health conscious treat lovers. In the Roman era, famed gourmet Apicius used beetroot in soup recipes and recommended making it into a salad with a dressing of mustard, oil and vinegar in his tone ‘The Art of Cooking’. If you get the bug for cooking with beetroot, Riverford Organic have some fantastic recipes for you to try http://www.riverford.co.uk/search/beetroot+recipes/in:recipes/

Ingredients:
250g cooked beetroot (readily available in the salad isle) 
110g cocoa powder
110g plain flour
110g self raising flour
1tsp baking powder
160g golden caster sugar
2 tbsp runny honey
3 eggs
100g dark chocolate
125g butter

Method:
1. Preheat the oven to 180 degrees. Sift the flours, baking powder and cocoa powder into a large mixing bowl. 
2. Add the sugar and honey. 
3. Break the eggs into a separate bowl and beat for a few seconds with a fork. Add to the dry ingredients.
4. Break up the chocolate and weigh out the butter. Put both in a pyrex heat proof bowl over a pan of simmering water and stir continuously until melted. Add to the main mixing bowl. 
5. Blitz the beetroot in the food processor until pureed. Add to the mixing bowl with the rest of the ingredients and mix together thoroughly. 
6. Pour mixture into a lined cake tin and bake for 50 minutes. Turn out onto a wire rack. 

Serve with ice cream or cream for dessert, or for a tea time cake, ice with buttercream. 
Just out of the oven...




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