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Beetroot Chocolate Cake
This rich chocolate cake uses puréed beetroot to create an incredibly moist and tender crumb. The earthy sweetness of the root vegetable pairs perfectly with dark chocolate for a deeply flavorful dessert. It is finished with a decadent chocolate buttercream frosting that ties the whole dish together. Serve this unique bake at your next afternoon tea or dinner party to surprise and delight your guests.
Ingredients
- 200 g (7 oz) dark chocolate
- 200 g (7 oz) unsalted butter
- 200 g (7 oz) soft light brown sugar
- 4 eggs separated
- 200 g (7 oz) beetroot, cooked and puréed (about 3 beets)
- 140 g (5 oz) self-raising flour
- 3 tablespoons cocoa powder
- 100 g (3½ oz) dark chocolate
- 400 g (14 oz) unsalted butter
- 200 g (7 oz) icing (confectioners’) sugar
Instructions
- 1Gather unsprayed or organic fresh flowers to use as a beautiful garnish for the finished cake.
- 2Prepare two 18-centimeter (6-inch) round cake tins for baking.
- 3Set aside about ten minutes of your prep time specifically for decorating the cooled sponges.
- 4Preheat your oven to 170°C (325°F) and lightly grease the prepared round cake tins.
- 5Place the dark chocolate in a heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl stays above the water line. Melt the chocolate completely, then remove it from the heat and let it cool for five minutes.
- 6Combine the butter and 150 grams (5.5 ounces) of the soft light brown sugar in a mixing bowl. Beat the mixture until it becomes soft and fluffy, then thoroughly mix in the egg yolks.
- 7In a separate clean bowl, whisk the egg whites with the remaining 50 grams (1.75 ounces) of brown sugar until stiff peaks begin to form.
- 8Stir the cooked beetroot purée into the cooled melted chocolate. Blend this chocolate beetroot mixture into the beaten butter and sugar, then sift the self-raising flour and cocoa powder over the top.
- 9Stir one-quarter of the whipped egg whites into the batter to loosen the consistency. Gently fold in the remaining egg whites until just combined.
- 10Divide the batter evenly between the two greased baking tins. Bake for 45 to 50 minutes, checking for doneness by inserting a skewer into the center of each sponge to see if it comes out clean.
- 11Allow the baked cakes to cool in their tins for ten minutes before transferring them to a wire rack to cool completely.
- 12For the frosting, melt the remaining dark chocolate over a pan of simmering water and let it cool briefly. Beat the butter until soft, blend in the icing sugar and cocoa powder, and finally stir in the melted chocolate until smooth.
- 13Spread half of the prepared frosting evenly over the top of one cooled sponge. Place the second sponge on top and cover it with the remaining frosting. Store the finished dessert in an airtight container and consume within three to four days.