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Double Chocolate Beetroot Cake
About three cooked beets purée down to 200 grams and fold into a dark chocolate sponge made with separated eggs, where the whipped whites give the layers a lighter lift than a standard butter cake. The sponge layers get a deep color from both cocoa powder and 200 grams of melted dark chocolate. A second 100 grams of dark chocolate goes into the buttercream along with 400 grams of butter and icing sugar, creating a rich frosting that pipes and spreads well. Serves 8.
Equipment
- Oven
- Cake Pan
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
- 1Preheat your oven to 170°C (325°F) and lightly grease two 18-centimeter (6-inch) round cake tins.
- 2Place 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 5 minutes.
- 3Combine 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.
- 4In 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. Make sure your bowl is completely clean, as any grease will prevent the whites from whipping properly.
- 5Stir 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.
- 6Stir one-quarter of the whipped egg whites into the batter to loosen the consistency. Gently fold in the remaining egg whites until just combined. Overmixing here will deflate the air you just whipped into the whites.
- 7Divide the batter evenly between the two greased baking tins. Bake for 45 to 50 minutes. Check for doneness by inserting a skewer into the center of each sponge to see if it comes out clean.
- 8Let the baked cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
- 9For 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.
- 10Spread 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.
Notes
- Storage: Store the finished dessert in an airtight container at room temperature for up to 4 days.
- Garnish: Top the frosted cake with unsprayed or organic fresh edible flowers for a beautiful presentation.
- Make ahead: You can bake the sponges a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to frost.
Recipe Details
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