250g (9oz) cooked beetroot (fresh not pickled!)
75g (2¾oz) dark chocolate, broken into pieces
125g (4½oz) butter, softened
300g (10½oz) soft light-brown sugar
3 eggs
50g (1¾oz) cocoa powder, sifted
225g (8oz) self-raising flour, sifted
¼ tsp salt
For the icing
150g (5½oz) good-quality plain chocolate, broken into small pieces
140ml (5fl oz) sour cream
5 tbsp icing sugar, sifted
3 tbsp crème de cassis
grated white chocolate, for decorating (optional)
Method
Grate the beetroot quite coarsely. Put the chocolate into a bowl set over a pan of simmering water and melt. Put the butter, sugar and eggs in a mixer and beat until light and pale. Add the melted chocolate then fold in the cocoa powder, flour and salt. Finally, stir in the beetroot.
Pour the batter into a greased cake tin measuring 20-23cm (8-9in) and cook in an oven preheated to 180°C/350°F/gas mark 4 for 45 to 50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. Turn on to a wire rack to cool.
Put all the icing ingredients except the cassis in a bowl and set over simmering water. Allow to melt, but don’t let it get too hot. Take off the heat and add the cassis. Stir vigorously until you have a smooth, glossy mixture. Leave to cool and thicken. Spread over the cake with a palette knife, then scatter with grated white chocolate. Leave the icing to set before serving with crème fraîche.
Can't believe what I'm reading...beetroot chocolate cake! I have to try this. I love vegetables or fruits in cakes. Thanks for sharing.
ReplyDeleteHow interesting - I guess the beetroot gives it a subtle kind of sweetness and deepens the color?
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ReplyDeleteGreat looking cake. Beetroot and chocolate cake is a great combination - I love the colour it makes the cake. Thanks for the tip on using creme de Cassis in the icing - I shall try not to forget that one.
ReplyDeleteI would have never even thought of this combination. It's very interesting and I'm guessing very sweet.
ReplyDelete