Vegetables and cake… well carrot cake works so why not beetroot. Inspired by my lovely friend Sian over at the marvellous pumpkinandpiglet who raves about the combo I rolled up my sleeves and got stuck in.
I had a look around to find a recipe I could work with and found one on an allotment website! I chose it because it was the closest thing to my mum’s chocolate fudge cake recipe, so therefore it seemed trustworthy. I just adjusted the oil levels after reading the comments.
I just want to apologise for the rather poor quality of these photos. I was in a rush to get to a barbeque so didn’t have time to take better pictures…
Chocolate & Beetroot Cake
1 and a half ozs Cocoa powder
4 and a half ozs Plain flour
1and a half tsps Baking powder
1 Pinch salt
5 and a half ozs Caster sugar
6 ozs Corn oil
1and a half tsps Vanilla essence
3 eggs beaten
1 pack or (9oz) cooked beetroot, pureed
4oz Plain dark choc (60% +), broken into small pieces
1. Preheat the oven to 375F/190C/Gas 5 and grease an (7″) round cake tin.
2. Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
3. Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
4. Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.
2oz cocoa powder, sieved
about 4 tbsp milk
8oz icing sugar, sieved
1. Melt the butter and then stir in the cocoa and cook gently for one minute.
2. Stir in the icing sugar and milk, gradually until a thick glossy fudge icing remains. If it’s too stodgy and matt-looking then add a tad more milk. Don’t go too far though or it’ll be mega runny.
The mixture has a rather lovely red tone to it.
Here’s the finished article. I’ve made the fudge icing a bit too runny, it normally would have lovely swirls on top – honest it would!
Anyway I was so curious about how it would taste… I even took the risk of taking it to the aforementioned barbeque as a dessert offering. Well thank goodness it tasted really lovely! Once it was cut up it had a gorgeous moist quality and the beetroot gave it a velvety appearance. A less toxic version of red velvet cake I think.
The flavour was rich and deep. You could taste the beetroot, but not in an offensive way. It’s hard to express, but it just works! It certainly made a good talking point at the party. I might try making them as cupcakes next time…