Exploring, sipping & delighting in all things tea.
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Tuesday, May 24, 2011

Tea & Bakes * Beetroot Chocolate Cake

Beetroot Chocolate Cake brought to you by Sarah and Nikki.

As a post handing in of dissertations celebration (both me and Nikki are third year students, studying at the University of Hull) we thought there would be nothing better to do than bake cake, drink copious amounts of tea and have a good catch up. Nikki wanted to bake a delicious chocolate cake and i wanted to bake something plain strange, this Beetroot Chocolate cake was the perfect solution to our dilemma. Don't be put of by the fact there is beetroot in this recipe, although you can taste hints of it, it makes the cake lovely and moist.

So i thought I'd share with you the recipe!

Things you'll need -

For the cake

100g drinking chocolate
230g self-raising flour
200g caster sugar
100g dark chocolate (don't skimp out like we did and use milk chocolate, it really makes the difference to use good quality chocolate)
125g unsalted butter
250g cooked beetroot (make sure it's not pickled! otherwise you will end up with a rather funky tasting cake)
3 large eggs, beaten

For the cream cheese icing

250g cream cheese
60g unsalted butter, soft
200g icing sugar

For the chocolate icing ganache icing

about 200ml whipping cream
250g dark chocolate


1. Preheat the oven to 180c/gas 4.

2. Grease and line 2 circular round cake tins.

3. Sift the drinking chocolate with the self-raising flour into a mixing bowl, and then mix the sugar.

4. Melt the chocolate and butter together in a bowl over hot (not boiling) water.

5. Chop then puree the beetroot but please remember to wear an apron or stand as far away from the bowl as possible, you don't want to get spattered with beetroot goodness. Then whisk in the beaten eggs.

6. Add the beetroot mix and chocolate mix to the dry ingredients and mix it all together.

7. Put the mixture in two greased and lined tins and place in the oven for about 40 minutes, or until done.

8. Remove from the oven when done and leave to stand for about ten minutes in the tin before you turn it out onto a cooling rack. If turned out straight away, the cake may crumble at the edges as did ours, oops.

9. For the cream cheese icing. Beat all the ingredients together (cream cheese, icing sugar and butter), then spread half of it liberally on the bottom half of the cake. Stick the two cakes together and then put the rest of the cream cheese icing on the top!

10. For the ganache icing. Gentle heat the cream just till boiling point, take off the heat and add the chopped chocolate, mix until the chocolate has melted.

11. Pour the ganache icing over the top of the cake!

And bobs your uncle, you have a fabulous cake!

And of course we drank no end of tea!


nikkijoy said...

I must say - tastiest cake EVER! Your blog is adorable, very much feeling the tea love =) x

Lenna said...

Looks Yummy. Usually make beetroot seed cake, but anything that incorporates chocolate gets my vote! Fab recipe for using up beetroot glut that many of us get in veg boxes.

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