Sam and I had actually made a version of this cake not too long ago, but I wanted to try out this recipe from Abel and Cole as their recipes are always fun and taste amazing (they also deliver fresh fruit and veg, if you’re in the UK, to your door, be sure to check them out!). The beetroot might seem off-putting to some of you, but it makes the cake lighter, and more moist. I put less butter than the recipe asks for (we ran out) but I didn’t notice any huge difference.
Dark Chocolate and Beetroot Cake
- 200g Beetroot
- 150g Dark Chocolate
- 1 tbsp Freshly Grated Ginger
- 125g Flour
- 1.5 tsp Baking Powder
- Pinch of Salt
- 150g Caster Sugar
- 125g Butter (Room Temperature)
- 3 Eggs
- Roast or boil your beetroot until tender. Remove the skin.Roughly chop then puree
- Preheat the oven to 180 degrees Celsius.
- Melt the chocolate and fold in the beetroot. Add the ginger and set aside to cool.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Whisk the yolks with the butter and sugar until pale and creamy. Whisk the eggs until stiff and meringue-like.
- Gently fold the yolk mixture into the flour. Then, fold in the whites. Gently stir in the beetroot-chocolate mix.
- Grease an 18.5 cm cake tin. Add the mix. Bake for 50 minutes.
Recipe from Abel and Cole: http://www.abelandcole.co.uk/recipes/beetroot-cake