Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!
Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!
Ingredients
Serves: 10
MetricCups
For the Cake
175 grams plain flour
10 grams baking powder
75 grams cocoa powder
225 grams caster sugar
3 eggs
225 grams raw beetroot (roasted, peeled and chopped)
200 millilitres corn oil
For the Chocolate Ganache
250 grams dark chocolate
250 millilitres double cream
For the Cake
6⅙ ounces all-purpose flour
⅓ ounce baking powder
2⅔ ounces unsweetened cocoa
7⅞ ounces superfine sugar
3 eggs
7⅞ ounces raw beets (roasted, peeled and chopped)
7 fluid ounces corn oil
For the Chocolate Ganache
8⅚ ounces bittersweet chocolate
9 fluid ounces heavy cream
Method
Beetroot & Chocolate Cake is a community recipe submitted by jemkwall and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Preheat the oven to 200C / gas mark 6.
Grease and line a 20cm cake tin (pref spring form)
Sift the flour, baking powder, cocoa powder and sugar into a bowl.
Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
Preheat the oven to 200C / gas mark 6.
Grease and line a 20cm cake tin (pref spring form)
Sift the flour, baking powder, unsweetened cocoa and sugar into a bowl.
Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
Meanwhile, make the ganache. Put the heavy cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
Pour the warmed heavy cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
my son hates beetroot, but he really loves this cake. The first time I made this cake I didn't tell him it contained beetroot, he has found out since then, and he still loves it. I have made it several times and everyone loves it.
Posted by hotm4m4 on 13th August 2015
Made this yesterday had it hot straight from the oven with custard yummy also my daughter loved it good recipe to bake with her only recipe I found not to use dark chocolate in the cake ????
Posted by Tiggerstitcher1984 on 3rd August 2015
I would like to try this cake, but not sure if I can use beetroot that I buy in the jar at shopping centre?
Posted by Mariankasmit on 7th August 2014
Hello. I am thinking of making this cake, but what is corn oil? Is there something else i could use?
Posted by a read on 9th June 2014
I made this the other day. I substituted low fat greek yoghurt for the double cream. It was fantastic. The cake is so moist. I took it into work and my colleagues couldn't believe it wasn't shop bought! One asked for the recipe. I am going to try it with white cocoa powder too. Thank you.
I made this the other day and substituted the following: stevia for caster sugar coconut flour for plain I needed to add 3/4 cup water (cold) to counter the coconut flour sucking up all the moisture, but it turned into a very nice, dense mudcake. Topped with raspberries muddled with melted coconut oil for a warm dessert.
Posted by jthomson on 27th May 2014
Made this yesterday, a nice moist cake & very easy to make. However I feel the baking temperature is too high. I bake all non-fruit cakes at 160oC which works well for me, so would recommend reducing the temperature.
Commercially, the cake can also be manufactured with the use of beetroot powder, with the aim of producing cakes with a higher nutrient content. The addition of beetroot to other cake types also improves the oxidative stability and shelf life.
Wacky cake is considered wacky not only because the recipe lacks any dairy or eggs but also because all the ingredients for this cake are mixed directly in the pan it is baked in. This recipe goes against the most popular methods for mixing cake batters, especially since there is no bowl or whisk necessary.
Apples: The sweet and tart flavour of apples complement the earthy taste of beets. Balsamic vinegar: The sweetness and acidity of balsamic vinegar pairs well with the earthy taste of beetroot. Orange: Orange pairs well with beets as it adds a sweet citrus note that complements the earthy flavour of the beets.
A bizarre form of counter-magic, the witch cake was a supernatural dessert used to identify suspected evildoers. In cases of mysterious illness or possession, witch-hunters would take a sample of the victim's urine, mix it with rye meal and ashes and bake it into a cake.
Depression Cake, also known as Wacky Cake or War Cake (among other names), originated in the Great Depression. It is a cake made without milk, eggs, or butter. These were all ingredients that were hard to come by during the Great Depression and at wartime.
It had been a very long time since I had an icebox cake. In the book, Dylan calls it the Robert Redford Cake and it comes from the chapter that features recipes from the 1970s. Apparently the cake is named after Redford because its as tasty as he is sexy.
Beetroot and its juice help your heart and lungs work better during exercise. Nitric oxide from beets increases blood flow to your muscles. Some athletes eat beetroot or drink beet juice when exercising to improve their performance. Beets are rich in folate (vitamin B9), which helps cells grow and function.
Both soda water and baking soda will become reddish pink in colour. This is because, the beetroot contain a natural dye called betanin that colours soda water and baking soda.
Baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal.
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