Special welcome to Angie who's come to visit and stay with me in London. She wanted a cake with chocolate and preferably something slightly unusual so I decided on a chocolate beetroot cake. I've made it previously into a cupcake and I really enjoyed the flavour and texture. I used a different recipe this time and it turned out better than I expected. I think you can actually taste the beetroot flavour and it gives a lovely richness to the colour and texture of the cake. The ganache is chocolatey and smooth and complements the cake very well.
Apologies as I've been too busy to bake or blog recently... shock horror...but I do have quite a few posts to blog about as I had a bit of a baking frenzy before Angie's visit so do check back later for more goodies :)
For the cake
250g cooked beetroot
100g dark chocolate
250g light brown muscovado sugar
3 medium eggs
50g cocoa powder
225g self raising flour
1/4 teaspoon salt
For the chocolate ganache
150g plain chocolate
140ml sour cream
60g icing sugar, sifted
- Preheat the oven to 180C.
- Grease and line a 22cm cake tin.
- Melt chocolate over pot of simmering water and set aside to cool.
- Sift the dry ingredients into a bowl and mix well.
- Beat butter, eggs and sugar until pale and mousse like.
- Blitz the beetroot.
- Add half the beetroot and half the dry ingredients to the butter mixture and fold through 4-5 times.
- Add remainder of the beetroot and dry ingredients and fold through until smooth.
- Pour into the cake tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
- To make the ganache, put all the ingredients into a bowl and set over simmering water.
- Allow to melt but don't let it get too hot.
- Remove from heat and stir vigorously until you have a smooth glossy mixture.
- Leave to cool and thicken.
- Spread over cake with a palette knife and decorate as desired.