Before you cringe, don’t.
This cake does not taste like beetroot. It only tastes like awesomeness.
It is the non-fuss, non-stress Godsend version of this mudcake and just as good as this dense chocolate loaf. You could top it with a ganache, but frankly, all it needs is a spoon, fork or greedy hands.
Rich and deeply chocolatey. The beetroot adds the wondrousness moisture, similar to what zucchini does for these guys. Warm from the oven, this is what good days are made of.
My Mom found a recipe by Ross Burden, tweaked it around a bit (this reducing sugar thing seems to run in the family) and my life changed forever when I tasted it last weekend.
I’ve never been so enthusiastic about ordering beetroots before. Seriously, I don’t understand that vegetable. It stains everything a very bright pink and doesn’t even make up for it in flavour. But apparently beetroot makes a chemical-free red velvet too. I guess it does some good.
Anyway, so I squinted at the photo of the cutting my Mom sent me, called her up anyway, and scribbled it all down. You’re lucky I type legibly.
Everyone I fed this cake too is in love. In hindsight, chocolate chips swirled into the batter would have been epic. Feel free to douse it in chocolate sauce, ice-cream, or happy tears.
Ok, factual stuff. The beetroots must be boiled till soft, cooled, stems chopped off, peeled and then pureed. Weigh out 300 gms to use and freeze the rest to make a smaller cake. You know you want to.
If you’ve got your beetroot puree ready the day before, the batter shouldn’t take too long. I upped the baking time from the original 30 minutes to 50 minutes and I suspect the average oven will take that long.
What you’ll need:
100 gms dark chocolate
250 gms caster sugar
240 ml vegetable oil
300 gms beetroot puree (from 2 medium sized beetroots, cooked as written above)
1 tsp vanilla
30 gms cocoa powder
200 gms flour
1 and 1/2 tsp baking soda
1/4 tsp salt
What to do:
1. Melt the chocolate in a double boiler and set aside to cool for a couple of minutes. Preheat the oven to 175 C and grease a 10″ springform tin.
2. Mix the eggs, sugar and oil in a large bowl. A hand-mixer helps to get an even batter.
3. Add the melted chocolate, beetroot puree and vanilla. Mix well. The batter will turn alarmingly pink, fear not.
4. Sift the flour, cocoa, baking soda and salt in a separate bowl and slowly fold into the beetroot mixture.
5. Pour into the prepared tin and bake for 40 to 50 minutes, until a toothpick poked into the center comes out clean.
Allow to cool a bit, slice and serve warm!
In 3 days, I shall begin a holiday in Europe for the very first time!!! Excited beyond belief! I’m taking a break from my life in general, which includes my blog. Hopefully, there’s enough calories on here to sustain you lovely people for two weeks. Watch my Facebook page for updates on everything I’m eating, drinking and seeing! See you on the other side 😀