Chocolate Beetroot Cake is a unique and delicious dessert that combines the rich, indulgent flavor of chocolate with the natural sweetness and moistness of beetroot. This cake is a perfect choice for chocolate lovers looking for a twist on the classic chocolate cake. The addition of beetroot not only adds a vibrant red hue to the cake but also enhances its texture and taste.
The process of making this cake involves blending eggs, sugars, and oil together to create a creamy base. Fresh beetroot is then pureed and combined with cocoa powder and allspice, adding a depth of flavor and moistness to the cake. The dry ingredients, including flour, are sifted into the mixture, along with vanilla extract and orange zest, to create a well-balanced and aromatic batter.
Once the cake batter is divided into two sandwich tins, it is baked to perfection in a preheated oven. The cakes emerge with a beautiful dark color, and an inserted cocktail stick should come out clean to indicate they are fully cooked. After allowing them to cool on wire racks, the two cake layers are sandwiched together with a layer of damson jam, providing a fruity and sweet contrast to the rich chocolate and beetroot flavors.
The resulting Chocolate Beetroot Cake is a delightful combination of flavors and textures. It is a moist and tender cake with a slightly earthy undertone from the beetroot, perfectly complemented by the decadent chocolate and subtle citrus notes from the orange zest. Whether served as a dessert for a special occasion or enjoyed as a treat with a cup of tea, this cake is sure to impress and satisfy chocolate enthusiasts looking for something unique and delicious.
INGREDIENTS:
- 1 level tsp bicarbonate of soda
- 1 level tsp baking powder
- ½ tsp salt
- ½ tsp vanilla extract
- Damson jam (to fill the cake)
- Grated zest of a large orange
- 200g plain flour
- 1 heaped tsp allspice
- 100g dark muscavado sugar
- 200g soft light brown sugar
- 300ml sunflower oil
- 300g vacuum packed beetroot (without vinegar), drained
- 100g cocoa powder
- 3 large eggs
INSTRUCTIONS:
- Grease and line the bases of two 18cm (7″) sandwich tins with baking paper.
- Pre-heat the oven to 190°C (fan 180°C).
- Blend the eggs, sugars, and oil together in a food processor until thick and creamy. Transfer the mixture to a large mixing bowl.
- Chop the beetroot into a smooth puree using the food processor.
- Add the cocoa powder and allspice to the beetroot puree and blend together.
- Add the beetroot mixture to the egg mixture and stir together.
- Sift the dry ingredients into the bowl, then add the vanilla extract and orange zest. Fold the ingredients together using a metal spoon until well incorporated.
- Divide the cake batter between the two prepared sandwich tins and bake for approximately 35 minutes, or until an inserted cocktail stick comes out clean. The cakes will have a dark color.
- Allow the cakes to cool on wire racks.
- Once the cakes are completely cold, sandwich them together with damson jam, using approximately half a jar. Enjoy!
