I wish I had a photo of this cake…
Oh my goodness. What can I say? I had two beetroot left from my Organic Angels box of deliciousness this week. They were wallowing in the crisper, sadly, I’m the only person in my house who eats beetroot…that was until now!!!
I had read about beetroot and chocolate cake, in fact I think I had seen Nigella make one at some stage, but I just did a trusty Google to find a recipe. Friends were coming for dinner and I needed a delicious dessert. Oh boy, this was certainly delicious, full of chocolately flavour and the beetroot was completely hidden, I didn’t tell the devourers of the cake (Mr 9 and Miss 6 included) until after they had licked their bowls clean. So here is the recipe, including revisions that I made along the way. Oh and of course, there is no photo, it was eaten before I had a chance to click.
Beetroot and Chocolate Cake (as always free range, organic where possible)
3/4 cup oil (I used olive because it was on the bench)
1 cup raw caster sugar (I prefer caster for baking a no mechanical whip cake)
1 & 1/4 cups plain flour
1/4 cup cocoa
1 teaspoon bicarbonate of soda
1 teaspoon vanilla (I used the paste because it’s what I had in the pantry)
1 cup tinned beetroot puree drained juice reserved (I used finely grated (microplane) fresh beetroot here and substituted milk for the juice where necessary)
Preheat oven to 170 degrees Celcius, and grease and line a round 20cm baking tin (I used a springform).
Beat together oil, sugar, vanilla and eggs.
Add the beetroot to the wet mixture.
Sift together dry ingredients.
Add wet mixture to dry ingredients and mix until well combined. If the mixture is too dry add a little milk to form a thick batter.
Pour mixture into your prepared cake tin and place in the oven for between 50 and 60 minutes or until a skewer poked into the centre of the cake comes out clean.
I couldn’t help myself and I added a dark chocolate ganache to ice the cake, mine is no frills ganache, I use dark chocolate buttons, add about 1 and 1/2 cups of choc buttons and about 2 tablespoons of milk (or cream) to a microwave safe container and microwave on high in 30 second increments (stirring in between each increment) until the chocolate is melted and is gooey and pourable. Wait until cake is cool and the ganache has cooled to room temperature before pouring over the top of the cake, it will run down the sides of the cake like a volcano and pool around the edges – ooooh yum!