At some point in our lives it’s likely that we’ve tasted a carrot cake. When you first hear the words “carrot” and “cake”, something sounds off in the brain. Surely these two foods can’t mix? But, unless you’re eating a really badly done cake, the match is almost perfect. I say almost: I have to sell this cake to you so I’m obviously going to put it above the carrot cake. Besides, this chocolate and beetroot cake recipe really celebrates that current trend of combining sweet and savoury (what’s with putting garlic in smoothies? Garlic!?)
You’re going to have to source some raw beetroot – or, even better, you could grow some and keep this recipe handy. A bit of pre-prep: pop all of your beetroot into tin foil, wack the oven onto gas mark 4/ 180C and place the beets onto a baking tray. Cook them in the oven until a knife goes straight through them. Then, when you reach this point, take a knife to the beets and carefully take off the skin. Trust me, it’s worth it and you get some delicious fresh beetroot for pizzas, salads and more.
Onto the main event:
Dark Chocolate and Beetroot Cake
190g caster sugar
250g cooked Beetroot
135g plain flour
1 teaspoon baking powder
5 large eggs
3 tablespoons cocoa powder
200g dark chocolate
Step One –Making the Cake
Begin by preheating your oven to gas mark 4/180C. Take a cake tin, line with greaseproof paper and run a little butter around the sides of the paper. Next, take your beetroot and blend in a food processor.
Heat up a saucepan of water over a medium hob. Pop a glass bowl over the top and into this melt your dark chocolate. Remove your chocolate from the heat and stir in your butter until soft.
In a separate bowl, sift your plain flour, baking powder and cocoa powder together. Move to one side.
Follow this by separating the egg whites from their yolks. Combine the dark chocolate and egg yolks in with the beetroot.
Whisk the egg whites until you have solid peaks (it helps if you have an electric whisk handy, otherwise give it a good beating by hand). Carefully fold this into the beetroot mix, adding a quarter of the whites first and then following with the rest.
Finish by making a well in the centre of the beetroot and pouring your plain flour mix in. Steadily fold the flour in, taking your spoon out from the outsides of the bowl and into the centre. Whilst you do this, make sure you’re adding some air by doing a figure of eight.
Step Two – Baking the Cake
Pour your mixture into your prepared tin and place it into the oven for around 35 minutes or until a skewer comes out clean and the cake bounces back when pressed at the top.
Place onto a cooling rack, get your clotted cream or double cream at the ready with some fresh strawberries and devour the lot.