Sunday, January 20, 2013
Recipe: Chocolate and Beetroot Cake
Chocolate and Beetroot Cake - I have held back making this, even though it has been a popular bake with food bloggers. The thoughts of a beetroot splattered kitchen and the earthiness I associate with beetroot had no appeal.
After feeling 'so last year' or is it the 'year before last' I decided Chocolate and Beetroot Cake should appear on the blog. After some research, the recipe in Fiona Cairns book Bake & Decorate appealed, mainly because the cake is made with vegetable oil which gives a light cake.
No grating, no mess. Simply cut the beetroot into chunks (I bought prepacked), place in the food processor and blitz to a puree = no splattered kitchen.
I made the cake in a springform tin because I didn't want to chance spoiling the cake when turning out. Some retained beetroot juice from straining the pureed beetroot is the natural food colouring for the icing. The icing is a lovely pink colour and it doesn't taste of beetroot.
Fiona suggests drizzling and flicking the melted chocolate over the cake to make an abstract design. Is this something you learn at a chocolate masterclass?
The sensible persons guide is to drizzle the melted chocolate over the cake, I always put the cooled melted chocolate into a ziplock food bag and cut a tiny corner off the base of the bag. Or simply dip a teaspoon into the melted chocolate and drizzle over the cake, not my choice because I make chocolate blobs and somehow my drizzles don't happen.
The cake is a winner, easy to make, deep chocolate flavour, moist, has a tender crumb, cuts well and is a keeper. This is a large cake and would easily feed twelve people. If you are looking for a cake recipe to feed a crowd then look no further.
I am entering my cake into the January Calendar Cakes Challenge. This is hosted by Dolly Bakes and Laura Loves Cakes - Laura is hosting this month.