Beetroot and chocolate cake
This is a perfect combination, moist and light, delicious with some creme fraiche, or a wee bit of cream.
Beetroot and chocolate cake
By Published: February 10, 2014
- Makes: 6 Servings
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 1 hr 10 mins
This is a perfect combination, moist and light, delicious with some creme fraiche, or a wee bit of cream.
Ingredients
- 200 Grams Butter Diced, plus extra to grease the baking tray
- 250 Grams Beetroot Cooked and roughly chopped
- 200 Grams Dark Chocolate
- 4 Tbsp Espresso
- 140 Grams Plain Flour
- 1 Heaped tsp Baking Powder
- 3 Tbsp Cocoa Powder
- 5 Free Range Eggs Separated
- 190 Grams Caster Sugar
Instructions
- Preheat the oven to 180c, grease and line your round 20cm baking tray.
- Blend the beetroot to a purée. Then melt the chocolate in a bowl over a pan of boiling water, stir and add the espresso, mix until smooth. You will add to this, so transfer to a larger mixing bowl if you need to.
- Now add the butter to the chocolate mix and stir well. Remove from the heat and allow to cool a bit.
- Sift the flour, baking powder and cocoa powder into a bowl, set aside. Now separate the eggs, whisk the yolks until frothy then add them to the chocolate mixture, then fold in the beetroot.
- Whisk the whites of the eggs until they form stiff peaks, then fold in the sugar. Then fold this mix into the chocolate mixture, use a spatula to fold in lightly. Also fold in the flour, cocoa powder and baking powder mix.
- Pour the mix into your lined tin and bake for about 40 mins, you can check it is cooked by inserting a skewer in the centre, it will come out clean if it is cooked through.
- Leave the cake to cool before removing from the tin. Lovely!
1 Comment
I was really keen to try this recipe and it didn’t disappoint. I enjoyed the process of making it as it’s a bit different to the norm. The cake is really chocolatey and light. I couldn’t taste the beetroot, but it made the cake very moist.