Tana Ramsay's Chocolate and Beetroot Cake
Over a year ago
8,708 views
Ingredients
- 125g softened unsalted butter plus extra for greasing
- 75g dark chocolate broken in to pieces
- 300g light soft brown sugar
- 3 large eggs at room temperature
- 225g self-raising flouor, sifted
- ¼ tsp salt
- 50g cocoa powder, sifted
- 250g cooked beetroot, coarsely grated
- 150g dark chocolate brokem into pieces
- 1 x 142ml carton soured cream
- 5tbsp icing sugar, sifted
- 3tbsp creme de cassis, optional
- grated wite chocolate
- creme fraiche to serve
Accompaniment
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Description
This recipe belongs to Diana Henry. She made it on the TV programme Market Kitchen and I have to say I was a little sceptical of the beetroot, but it is absolutely delicious.
Method
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1
Preheat the oven to 180C/160C fan/350F/gas 4.
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2
Grease a 23cm loose-bottomed cake tin and line the base with baking parchment.
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3
Put the chocolate into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl.
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4
Leave until melted, stirring occasionally.
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5
Put the butter, sugar and eggs into a mixer and beat until light and pale.
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6
Mix in the melted chocolate.
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7
Fold in the flour, salt and cocoa powder with a large metal spoon.
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8
Stir in the beetroot.
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9
Transfer the mix to the cake tin.
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10
Make a slight dip in the centre with the back of the spoon and bake for 45-50 minutes.
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11
The cake is ready when a skewer inserted in the middle comes out with just a little of the mixture adhering to it.
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12
Leave the cake to cool in the tin for about 10 minutes.
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13
Turn it out on to a wire rack and leave to cool completely.
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14
Put all the icing ingredients except the cassis, if using, into a bowl and set it over a pan of simmering water.
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15
Leave to melt but don’t let it overheat.
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16
Stir everything together, then take off the heat and add the cassis.
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17
Stir really vigorously so that you are left with a smooth, glossy mixture.
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18
Leave to cool and thicken.
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19
Spread the icing over the cake with a palette knife.
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20
Scatter with grated white chocolate.
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21
Leave the icing to set.
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22
Serve with crème fraîche.
Chef's Tips
If using ready-cooked beetroot from a plastic pack, make sure you buy the kind without any added vinegar.
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