Lucy’s Kitchen – Beetroot and Chocolate Cake
Thursday 12th September 2013, 11:54AM BST.
AS you have probably guessed by now I like cake – a lot. Now, we have all heard about carrot in a cake, perhaps even about courgette muffins and not so long ago I made a gluten-free cake using mashed potato. But, what about beetroot in a cake?
AS you have probably guessed by now I like cake – a lot.
Now, we have all heard about carrot in a cake, perhaps even about courgette muffins and not so long ago I made a gluten-free cake using mashed potato. But, what about beetroot in a cake?
After preheating the oven to 180 degrees, 160 for fan ovens or gas mark four, I began by melting 250g of dark chocolate over a pan of boiling water before setting it aside to cool. In a separate bowl I added three eggs, 200g light muscovado sugar and 100ml of sunflower oil and whisked for around three minutes until creamy. I then stirred in one teaspoon of vanilla extract before folding in 100g of self-raising flour, 50g of ground almonds and half a teaspoon each of bicarbonate of soda and baking powder.
It was then time to add the beetroot. I used a food processor to grate 250g of peeled beetroot before donning a clean rubber glove to squeeze out the excess liquid. The grated veg was then added to the cake mix along with the cooled chocolate and stirred through. Beware that beetroot stains very easily, hence the rubber glove.
The whole lot then went into a greased 20cm tin and was baked in the oven for 50 minutes to an hour. The recipe said that if the top starts to brown too quickly then cover it with tinfoil, but mine didn’t need it.
Once cooled I knocked up the icing by melting 150g of dark chocolate and leaving it to cool. It was then beaten with 100g of sour cream and 100g of icing sugar until thick and spreadable before being spread all over the top and sides of the cake.
<strong> The eating</strong>
The cake was rich, moist and decadent. You could taste the beetroot which, unsurprisingly, was a tad weird alongside the chocolate. The smell was probably the most unusual bit – you could really tell there was some kind of vegetable in the cake. However, if you can get past the smell and unusual tang (which while obvious certainly wasn’t horrible) the result was pretty nice and a good alternative to your bog standard chocolate fudge cakes.
Faffiness: 6/10 – not getting covered and stained by the beetroot is a bit of a faff
Yumminess: 7/10 – something unusual to test your guests