Chocolate beetroot cake
By: Nell Nelson From: Woman Who Ate Scotland
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- Prep time:
- 20 mins
- Cook time:
- 1 hr
- Serves:
- 8
Nell Nelson's amazing chocolate beetroot cake has a luxurious cream cheese frosting filling, chocolate ganache topping and sprinling of grated white chocolate
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Ingredients
For the cake
- 100g drinking chocolate
- 230g self-raising flour
- 200g caster sugar
- 100g dark chocolate, minimum 60% cocoa solids
- 125g unsalted Butter
- 250g cooked Beetroot, (not pickled!)
- 3 large Eggs, beaten
For the cream cheese icing
- 250g cream cheese
- 60g unsalted Butter, soft
- 200g icing sugar
For the chocolate ganache
- 250g whipping cream
- 250g dark chocolate, chopped
- grated white chocolate, to decorate
Method
1. Preheat the oven to 180C/gas 4.2. Grease and line a 25cm deep round cake tin
3. Sift the drinking chocolate with the self-raising flour into a mixing bowl, and then mix in the sugar.
4. Melt the chocolate and butter together in a bowl over hot (not boiling) water.
5. Purée the cooked beetroot in a food processor, then whisk in the beaten eggs.
6. Add the beetroot and the chocolate mixtures to the dry ingredients and mix together thoroughly.
7. Pour the mixture into a greased lined 25cm cake tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
8. Remove from the oven and leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool.
9. Split the cake in half.
10. To make the filling: beat the cream cheese icing ingredients together until creamy and spread liberally on the bottom half of the cake. Place the other half of the cake on top.
11. To make the chocolate ganache: heat the cream in a pan and bring just to boiling point, then remove the pan from the heat.
12. Place a damp towel on the worktop and place the pan of hot cream on this.
13. Add the chopped chocolate to the cream and beat vigorously until thoroughly mixed. Allow to cool slightly.
14. Spread the ganache on top of the cake and leave to set.
15. Sprinkle with the white chocolate to decorate.
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Latest Comment
This wonderfully rich treat is everything you'd want a chocolate cake to be. I sent my mum-in-law out for the ingredients and she accidentally came back with Green and Blacks Cherry Dark Chocolate - but we took a punt and used it, and it actually added a lovely extra fruitiness to the flavour. Of course the ganache also had a few cherry lumps but it was surprisingly good. The cream cheese icing is a hit as the filling - so I think next time I'll experiment with white chocolate ganache.
At last a recipe that recognises it takes 50 not 40 minutes! I always thought it was my oven. The mix of cream cheese filling and genache may be too rich for some but it does all work together in a bit of a sickly kind of way. Small portions advised.