Beetroot, Chocolate & Ginger Cake


Well, if Fruit and Nut Beetroot Cake doesn’t tickle your fancy, I’m certain that this will!

Beetroot, Chocolate & Ginger Cake

Beetroot, Chocolate & Ginger Cake

 

With more of a fudgey consistency, and a colour which remains true to it’s beetroot roots (so to speak), this decadent cake would make a great desert.

I like to know what’s in my dishes, so held back a little of the chocolate, and beetroot (about 2 tbsp of each) along with the stem ginger, finely chopped them and stirred them in before folding in the egg whites

Use the best chocolate – Green & Blacks has to my favourite

This recipe uses cooked beetroot, so there’s little opportunity for pink fingers this time.  Although you can boil it, I prefer to microwave in a covered Pyrex for about 5-7 minutes, then scrape the  skin off using a teaspoon under a running cold tap. Easy!

Please give this a go – you won’t be disappointed!

Cooking & Prep Time: 90 mins

Ingredients

  • 150g good quality Dark Chocolate (70% cocoa)
  • 200g fresh Beetroot, cooked & peeled (2 beetroot, approx snooker ball size)
  • 125g Plain Flour
  • 1 1/2 tsp Baking Powder
  • 2 tsp Ground Ginger
  • 200g Butter (salted is OK)
  • 150g Golden Granulated Castor Sugar
  • 3 Eggs (yolks & whites separated)
  • 2 cubes Stem Ginger

Method

  • Grate the chocolate very finely (- I use a Parmesan grater in the food processor) then set aside
  • Take the cooked peeled beetroot, pat dry on kitchen paper and blitz in the food processor to get a puree, then set aside
  • Sift the flour, baking powder & ground ginger into a large bowl
  • In a food processor, cream together the butter and sugar until smooth, then add the egg yolks and beat again
  • Gradually add the flour mixture.  Continue to beat whilst adding the beetroot puree and grated chocolate.
  • Stand back and admire the colour, then pour into a mixing bowl

    Purple! Ready for the oven

    Purple! Ready for the oven

  • If following the note above, stir in the reserved beetroot, chocolate and stem ginger and mix well
  • In a separate bowl, whisk the egg whites until soft peaks form, then carefully fold this into the beetroot mixture
  • Pour into a greased or lined deep 20cm loose-bottomed sandwich tin tin and bake in the oven, 170ºC, for approx 50 minutes.  Turn half way through. Check with a skewer or knife blade – if it comes out clean then the cake is cooked.
  • Allow to cool for 10-20 minutes before pushing out of the tin.  Leave to cool on a rack
  • Slice and serve!

 

Chopped chocolate, beetroot & stem ginger

Chopped chocolate, beetroot & stem ginger

 

Finely grated chocolate

Finely grated chocolate

 

Pureed Beetroot

Pureed Beetroot

 

Fresh out of the oven

Fresh out of the oven

 

Rich fudgey chocolate beetroot & ginger cake

Rich fudgey chocolate beetroot & ginger cake

 

 

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