Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!
Please don't let the title of this recipe put you off of trying this contemporary cake! The beetroot adds a wicked sweetness to an already classic cake. If you find yourself hesitant to try this, think of ham and coca cola, sounds strange but tastes fantastic!
Ingredients
Serves: 10
MetricCups
For the Cake
175 grams plain flour
10 grams baking powder
75 grams cocoa powder
225 grams caster sugar
3 eggs
225 grams raw beetroot (roasted, peeled and chopped)
200 millilitres corn oil
For the Chocolate Ganache
250 grams dark chocolate
250 millilitres double cream
For the Cake
6⅙ ounces all-purpose flour
⅓ ounce baking powder
2⅔ ounces unsweetened cocoa
7⅞ ounces superfine sugar
3 eggs
7⅞ ounces raw beets (roasted, peeled and chopped)
7 fluid ounces corn oil
For the Chocolate Ganache
8⅚ ounces bittersweet chocolate
9 fluid ounces heavy cream
Method
Beetroot & Chocolate Cake is a community recipe submitted by jemkwall and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Preheat the oven to 200C / gas mark 6.
Grease and line a 20cm cake tin (pref spring form)
Sift the flour, baking powder, cocoa powder and sugar into a bowl.
Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
Meanwhile, make the ganache. Put the double cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
Pour the warmed double cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
Preheat the oven to 200C / gas mark 6.
Grease and line a 20cm cake tin (pref spring form)
Sift the flour, baking powder, unsweetened cocoa and sugar into a bowl.
Blend the eggs, beetroot and corn oil in a blender until smooth. Fold the beetroot mixture into the dry ingredients. Bake for 40 minutes.
Meanwhile, make the ganache. Put the heavy cream into a saucepan and simmer gently until just before it reaches boiling point. Break the chocolate into pieces and put into a mixing bowl.
Pour the warmed heavy cream onto the broken chocolate and mix gently until the two are blended together to make a silky chocolate icing.
Remove the cake from the oven and leave to cool, once chilled generously cover the cake with the chocolate ganache.
my son hates beetroot, but he really loves this cake. The first time I made this cake I didn't tell him it contained beetroot, he has found out since then, and he still loves it. I have made it several times and everyone loves it.
Posted by hotm4m4 on 13th August 2015
Made this yesterday had it hot straight from the oven with custard yummy also my daughter loved it good recipe to bake with her only recipe I found not to use dark chocolate in the cake ????
Posted by Tiggerstitcher1984 on 3rd August 2015
I would like to try this cake, but not sure if I can use beetroot that I buy in the jar at shopping centre?
Posted by Mariankasmit on 7th August 2014
Hello. I am thinking of making this cake, but what is corn oil? Is there something else i could use?
Posted by a read on 9th June 2014
I made this the other day. I substituted low fat greek yoghurt for the double cream. It was fantastic. The cake is so moist. I took it into work and my colleagues couldn't believe it wasn't shop bought! One asked for the recipe. I am going to try it with white cocoa powder too. Thank you.
I made this the other day and substituted the following: stevia for caster sugar coconut flour for plain I needed to add 3/4 cup water (cold) to counter the coconut flour sucking up all the moisture, but it turned into a very nice, dense mudcake. Topped with raspberries muddled with melted coconut oil for a warm dessert.
Posted by jthomson on 27th May 2014
Made this yesterday, a nice moist cake & very easy to make. However I feel the baking temperature is too high. I bake all non-fruit cakes at 160oC which works well for me, so would recommend reducing the temperature.
Commercially, the cake can also be manufactured with the use of beetroot powder, with the aim of producing cakes with a higher nutrient content. The addition of beetroot to other cake types also improves the oxidative stability and shelf life.
Baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal.
Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.
It gets its natural color all from fresh beets. They're pureed and mixed into the batter to create that beautiful red velvet color WITHOUT the artificial dye. Most importantly, you cannot taste the beets one bit!
And red velvet cake is not simply just a chocolate cake with red food dye in it. These two cakes may have a long history of being mistaken for one another because they share a similar reddish-brown color, but the flavor, ingredients, and texture are fundamentally different from one another.
Cocoa powder contains an antioxidant called anthocyanin, which is pH-sensitive, meaning it reacts to acids and bases. When raw cocoa powder reacts with acidic ingredients such as buttermilk and vinegar, it turns dark red.
Beets are rich in folate (vitamin B9), which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can lower your chances of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body.
Beetroot juice is a pH indicator. Baking soda solution is basic and beetroot is an indicator. Baking soda reacts with beetroot juice then, the secret message becomes visible. Hence, this option is correct.
Some red velvet recipes do actually call for beets, but there is no clear correlation between beets and Red Velvet cake, but rather just one theory on the cake's origins. The Adams Extract company attributes itself to making the “original” Red Velvet cake in the 1920s.
Sugar beet and beetroots are varieties of the same species. The X-ray CT scan clearly shows the thick tap root of the beet plant where the sugar is stored in the tissues. This variety of beet plant has been selectively bred to grow a large high sugar content tap root.
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
