Cakes
Beetroot and chocolate cake
Beetroot and chocolate cake includes grated beetroot which makes for a beautifully moist, sweet cake. It’s topped with a chocolate feathered icing – which looks impressive, but is so easy to do.
Ingredients
- eggs: 3 large free-range eggs
- cocoa powder: 50g/1¾oz cocoa powder
- self-raising flour: 150g/5½oz self-raising flour
- baking powder: 2 tsp baking powder
- muscovado sugar: 175g/6oz light muscovado sugar
- sunflower oil: 300ml/½ pint sunflower oil, plus extra for greasing
- beetrootbeetroots: 225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots)
For the icing
- chocolate: 200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces
- double cream: 200ml/7fl oz pouring double cream
- white chocolate: 50g/1¾oz white chocolate, chopped
Method
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Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper.
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Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot.
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Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing.
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To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely.
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To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares.
Beetroot and chocolate cake