Bread Matters Chocolate Beetroot Cake
Veronica Burke from Bread Matters has supplied this delicious seasonal chocolate beetroot cake.
"These naturally-sweet and luscious chocolate cakes are a great way to enjoy a glut of beetroots. The original version of this comes from Annette Gibbons’ Home Grown in Cumbria (Zymurgy publishing 2005), a guide to some of the best growers and producers in Cumbria, along with recipes that do their produce justice. Annette describes herself as a ‘professional cook, not a chef’ and health is a consideration in all her recipes.
"Predictably, I’ve adapted this recipe to use organic olive oil rather than sunflower oil, and a mixture of light rye flour and ground almonds to replace the self-raising flour. Use the best, organic ingredients you can get hold of – Montezuma’s 73% cocoa dark couverture is my favourite chocolate for baking.
"For a special occasion, I sometimes decorate this cake with little beetroots, made from marzipan and coloured with the beetroot juice. Now that I’ve perfected our slow-dried beetroot ‘crisps’, some of which resemble rose petals, I might even use those. (Golden beetroot are lovely but the colour dries to a strange grey-blue when they are dried or left exposed to the air.)"
For the cake
- 65g cocoa powder
- 275g half-and-half light rye flour and ground almonds
- a pinch of salt
- 10g baking powder
- 220g caster sugar
- 300ml olive oil
- 1 tspn vanilla extract
- 3 medium sized eggs, beaten
- 250g cooked beetroot, grated
For the chocolate ganache
- 150g dark chocolate
- 150ml double cream
- Sift the cocoa powder, flour, salt, baking powder, ground almonds and sugar together.
- Whisk the olive oil, vanilla essence and eggs together until they thicken. It may take five minutes or more of whisking to emulsify and begin to look like mayonnaise.
- Add the beetroot and mix well with the dry ingredients. It will turn a vivid purple colour.
- Pour into two prepared 7” sandwich tins or one deep tin.
- Bake in a preheated oven at 190C (gas mark 5 or 375 F).
- Sandwich cakes will take about 35 minutes and deeper cakes longer.
- To make the ganache, warm the cream in a saucepan until it is almost boiling. Remove from the heat and add the chocolate, stirring it while it melts. Whisk the mixture until it becomes glossy. (A mixer will do this in a minute or two.) Use the ganache to sandwich the two cakes and (if you wish) to cover the top – you will need to double the amount of cream and chocolate if you are adding a topping as well.
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