Dark chocolate beetroot cake

I know it’s mid summer and you probably don’t feel in the mood to bake chocolate cake right now…but I’ve found a recipe in my Abel & Cole veg box cook book for one of the most refreshing cakes. Haha it’s a strange description but believe me I think you need to try to see what I mean! It’s juicy…

image

You will need:

200g red beetroot

150g of green and blacks fair trade dark chocolate

125g plain flour

1 1/2 tsp of baking powder

a pinch of salt ( this bit is vital, it brings out the flavours nicely)

3 eggs separated

200g unsalted butter

150g caster sugar

for the icing:

100g mascarpone cheese

200g cream cheese

75g icing sugar

zest of one orange ( or a satsuma in my case!)

First of all peel and chop up your beetroot quite small and boil, this takes about an hour until soft. Then purée (this can all be done in advance).

image

 

 

 

 

 

Pre heat the oven at 180’C or gas mark 4

in an ovenproof dish plonk the puréed beetroot and roughly chopped chocolate. Put this beautiful looking concoction into the warming oven until the chocolate has melted. Keep an eye out for this though as it doesn’t take long! I found about 5 mins in my oven. When it’s melted mix the beautiful burgundy coloured gloop together and leave somewhere to cool.

image

 

 

 

 

 

mix together the flour, salt and baking powder in a bowl and then,  in another bowl….( the amount of washing up to do at the end is so worth it once you taste the amazing cake, so keep going!) in another bowl whisk the eggs yolks with the butter and sugar until pale and creamy.

image

 

 

 

 

 

In another bowl whisk the egg whites until stiff. Then first fold the yolk butter and sugar mixture into the flour, then slowly fold the whites into the mix one spoon at a time.

Gently add the beet-choc mix.

Grease a cake tin and pour in the mix. Bake for 50 minutes. When the cake is done the middle will still be a bit fudgey…bliss!

In a bowl stir together the icing sugar and cheeses. I used a tablespoon for this, but of elbow grease needed but it’s worth it! Gently ice the cake with the mix with a spatula when the cake is completely cooled! Then grate the zest on the top. Done. Though I think different types of zest would work. Like lime zest! Now that would be delicious!

The cake seriously won’t last five minutes. It’s that delicious! But if you happen to be one of those lucky people who can save a slice for later, keep it in the fridge! Delicious with a black coffee on a summery afternoon!

Beth

image

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s