Who’d have guessed that vegetables, which are usually designated for soups, salads, and sides, would work so well in cakes? We can’t get enough of the beetroot in this luscious chocolate cake.
Beets in a cake. Yes, it’s true!
The idea might sound interesting – even appealing – to my beet-y colleagues already enamored with the scarlet globes. Those of you who aren’t (yet) on the beet bandwagon, on the other hand, could be wary.
But if you’re laboring under the suspicion that I’ve included beets just so that I can hide vegetables in a cake, let me put your mind at ease. This is still a cake – a rich, delectable, sweet, chocolaty cake. The beets are included because they add a lot of moisture and richness to the batter. There are a lot of beet cake recipes out there, but one common complaint is that some of them turn out to be a little too… well, beet-y.
Although I enjoy beets, I don’t want my cake to taste like root veggies. As a result, I experimented with this recipe to find the proper balance. It’s deliciously moist, rich, and definitely not beet-flavored. You can taste the beet flavor if you’re really looking for it, but it’s actually rather delicious with the chocolate.
That’s also why, because it’s chocolate beet cake, not just beet cake, I added more chocolate to the batter. I think that cocoa powder alone isn’t quite enough to bring out the chocolate flavor in this batter, so melted dark chocolate is thrown in for good measure. As I previously stated, decadent.
Preparation: 25 mins
Cooking: 1 hr 50 mins
Servings: 12 servings
1/3 cup cocoa powder
200g dark chocolate, chopped
1 1/2 cups brown sugar
1/2 cup milk
1 1/3 cups plain flour
2 tsp vanilla extract
1 1/2 cups self-raising flour
250g butter, chopped
2 eggs, lightly beaten
2 cups frozen raspberries
1/3 cup caster sugar
500g beetroot, trimmed, peeled, diced
300ml double cream, to serve
Fudgy Chocolate Ganache:
200g milk chocolate, chopped
2/3 cup thickened cream
200g dark chocolate, chopped
In a medium saucepan over low heat, combine the butter, chocolate, beetroot, brown sugar, and milk. Cook for 6 to 8 minutes, stirring periodically, or until the butter and chocolate have melted. Raise the temperature to medium-high. Bring to a low boil, then reduce to a low heat. Reduce the heat to a low setting. Cook for 5 minutes on low heat.
Remove the pan from the heat. Allow to cool for 20 minutes. Blend the chocolate mixture with a stick blender until creamy. Allow 1 hour for cooling.
Preheat the oven to 170 degrees Fahrenheit/150 degrees Fahrenheit fan-forced. Grease a 6cm deep, 22cm round cake pan. Three layers of baking paper should be used to line the base and sides of the pan.
Over the chocolate mixture, sift the flours and cocoa. To combine the ingred̾i̾ents, whisk them together. Whisk together the vanilla and the egg. Pour the mixture into the pan that has been prepared. Bake for 1 hour and 10 minutes, or until moist crumbs cling to a skewer put into the center of the cake. Allow the cake to cool completely in the pan.
Raise the oven temperature to 220°C/200°C fan-forced in the meantime. Using baking paper, line a large baking tray. On the tray, scatter raspberries and caster sugar. Toss everything together. Bake for 10 minutes in the oven. Stir. Bake for 5 to 10 minutes more, or until the syrup begins to brown around the edges. Allow to cool completely before serving.
Make Fudgy Chocolate Ganache:
In a large microwave-safe bowl, combine the chocolates and cream. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Allow 10 minutes to pαss. Refrigerate for 30 minutes, or until the mixture has thickened and is spreadable.
Horizontally cut the cake in half. On a serving plate, place the cake base. 1/3 of the ganache should go on top. Finish with the remaining half of the cake. Apply the leftover ganache on the top and sides of the cake. Serve with the raspberry mixture on top. Serve with a dollop of cream (optional).