Today's delicious treat comes courtesy of the wonderful Green Valley Grocer's in Slaithewaite where I bought some beetroot last week. I am actually quite tipsy on wine as we speak and so I am going to keep banter to a minimum and just give you this goddamn tasty recipe.
Rather than making a salad with the betroot I made... a cake. Obviously. Chocolate and beetroot with a cream cheese filling and chocolate ganache topping. I edited the recipe as I went along, obviously, and I feel that complete success in this baking endeavour probably requires an electric whisk but man, I made a tasty feast without one so so can you. The betroot is central to this recipe because it keeps the cake moist and will make it last a lot longer than your average sponge.
Ingredients (cake):
250g beetroot (you need to boil these, stem on or the colour leaks, for about an hour til soft, then peel them and whizz them up til you get a puree style thing. I left some lumps in mine, I advise against this!)
230g self raising flour
200g caster sugar
100g cocoa powder
100g proper dark choc (70% coco solids, spend a couple quid)
3 eggs
125g unsalted butter
Ingredients (filling):
200g cream cheese
200g icing sugar
60g unsalted butter
Ingredients (topping):
200g dark choc
250ml whipping cream
OK so, easy, set oven to 180 degrees. Mix up the flour, sugar and cocoa and set to one side. Blitz up your beetroot and add in 3 whisked eggs. Mix. Melt the choc and butter together in a bowl over some boiling water. Mix all three together, as in eggs beets, buttery choc and cocoa flour. Try and get this smooth (good luck with that).Pour into two round tins if you have them and pop in oven for about 40mins or until a knife comes out of centre clean. If you only have one tin then cook it a bit longer, 50mins, and cut the cake in half once cooled.
While it's cooling, make the ganache topping by putting cream in pan and heat it up until it's almost bubbling but not quite. Take it off the heat and throw in the smashed up chocolate. Mix until it looks like something you want to stick your whole head in, then shove it in the fridge for about an hour until it gets nice and thick.
Meanwhile make the filling by whipping up the cream cheese with the softened butter and sugar. If you have an electric whisk this will make a lovely fluffy filling. If like me you only have your arms, then it will be runny but still delicious. When the cake is cool, spread the filling on half of it and shove the other half on top. WARNING: do not spread topping right to the edge of the cake or you will make an icing waterfall when you put the top on. Although this does mean more plate licking later on.
Finally, yank the ganache out the fridge and smear it generously all over the top of the cake. I put some of mine in a piping bag and made some pretty patterns on top so feel free to do whatever you want. Then you may cut a slice and sit back, thinking of the good times you had making this delight of a cake.
Bon appetit,
A x
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