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Chocolate beetroot cake
Oct. 14th, 2009 05:29 pmOkay, this works rather well. In the interests of full disclosure: my improvised white chocolate ganache did not work quite so well; it was a leetle more liquid than intended, so it kind of slid off the cake overnight and pooled on the plate. This is, um, not photogenic, hence no photos; but it's not exactly a disaster either. I just serve cake with a dollop of icing on the side...
Chocolate Beetroot Cake
85g cocoa
200g plain flour
2 tsp baking powder
225g vanilla sugar
280g beetroot
3 eggs
200ml sunflower oil
First, cook your beetroot. Some people roast 'em in their skins, and then peel; some boil in their skins, and then peel. Both of these take time, which I didn't have. I peeled 'em, chunked 'em, boiled 'em till a knife slid in; maybe half an hour. Then I flushed 'em with cold water till cool.
Sift the flour, cocoa and baking powder into a large bowl with a large pinch of salt.
Whizz the cooked beetroot in a food processor. Add eggs one at a time, then the oil, then the sugar.
When your gloop is smooth and of a pinkness extraordinary, stir it into the dry stuff. Pour the resultant batter into a lined loose-bottomed 23cm cake tin. Bake in a medium oven for 45 mins or so, until firm. If the surface cracks, don't worry.
Cool on a rack, then ice it better than I did.
[ETA: I am fairly sure you could do this with grated raw beetroot. I am fairly sure, indeed, that you could take any carrot cake recipe and substitute beetroot in whole or in part. Just, this time I was kinda following a recipe, with variations. Next time I may be looser...]
Chocolate Beetroot Cake
85g cocoa
200g plain flour
2 tsp baking powder
225g vanilla sugar
280g beetroot
3 eggs
200ml sunflower oil
First, cook your beetroot. Some people roast 'em in their skins, and then peel; some boil in their skins, and then peel. Both of these take time, which I didn't have. I peeled 'em, chunked 'em, boiled 'em till a knife slid in; maybe half an hour. Then I flushed 'em with cold water till cool.
Sift the flour, cocoa and baking powder into a large bowl with a large pinch of salt.
Whizz the cooked beetroot in a food processor. Add eggs one at a time, then the oil, then the sugar.
When your gloop is smooth and of a pinkness extraordinary, stir it into the dry stuff. Pour the resultant batter into a lined loose-bottomed 23cm cake tin. Bake in a medium oven for 45 mins or so, until firm. If the surface cracks, don't worry.
Cool on a rack, then ice it better than I did.
[ETA: I am fairly sure you could do this with grated raw beetroot. I am fairly sure, indeed, that you could take any carrot cake recipe and substitute beetroot in whole or in part. Just, this time I was kinda following a recipe, with variations. Next time I may be looser...]
