Printer friendly version
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Chocolate and beetroot cake
- Prep time:
- 15 mins
- Cook time:
- 1 hr
- Serves:
- 8-10
Chocolate and beetroot are a winning combination in Diana Henry's decadent home-made cake with crème de cassis icing
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Ingredients
- 75g dark chocolate, broken into pieces
- 125g Butter, softened
- 300g light brown sugar
- 3 large Eggs, at room temperature
- 225g self-raising flour, sifted with ¼ tsp salt
- 50g Cocoa powder, sifted
- 250g cooked Beetroot, coarsely grated
For the icing
- 150g dark chocolate, broken into small pieces
- 142ml tub Soured cream
- 5 tbsp icing sugar, sifted
- 3 tbsp crème de cassis
- grated white chocolate, for decorating
- Crème fraîche, to serve
Method
1. Preheat the oven to 180C/gas 4. Put the chocolate into a bowl set over a pan of simmering water and melt.2. Put the butter, sugar and eggs into a mixer and beat until light and pale. Add the melted chocolate, then fold in the flour and cocoa powder. Finally, stir in the beetroot.
3. Pour the batter into a 20-23cm greased cake tin and bake in the oven for 45-50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. Turn the cake onto a wire rack and leave to cool.
4. For the icing: put everything, except the cassis, in a bowl and set it over a pan of simmering water. Leave to melt, but don't let the ingredients get too hot.
5. Stir everything together, then take off the heat and add the cassis. Stir really vigorously so that you are left with a smooth, glossy mixture.
6. Leave to cool and thicken. Spread this over the cake with a palette knife, then scatter with grated white chocolate.
7. Leave the icing to set before serving with crème fraîche.
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