Recipes
Super (Un)Sinful Chocolate Beetroot Cake
Serves
Ingredients
- + For cake:
- + 170 g dark chocolate 70%
- + 3 eggs free-range
- + 200 g beetroot cooked and grated
- + 150 g caster sugar golden
- + 40 g honey
- + 1 tsp vanilla essence
- + 5 tbsp cocoa powder
- + 150 g flour unbleached
- + 1 tsp baking powder
- + 100 ml olive oil
- + For frosting:
- + 500 g mascarpone
- + 1 tbsp beetroot juice
- + 1 tbsp pomegranate juice
- + 4 tbsp honey
- + 1 tbsp pomegranate seeds
Method
For cake:
Preheat oven to 180 C. Line the bottom of a 20cm cake tin with baking paper.
Melt chocolate in a bowl over a pot of simmering water, stirring constantly.
Beat together eggs and sugar until light and fluffy. Add honey and mix further.
Add the oil, vanilla essence, flour, baking powder, cocoa powder and flour. Finally pour in the melted chocolate.
Pour into the cake tin and bake for 40-50 minutes, until risen and coming away slightly from the edges of the tin.
For frosting:
Mix together the marscapone, beetroot, pomegranate juice and honey until well combined. Spread over cooled cake and top with pomegranate seeds for decoration.
You can also make in two smaller cake tins and put frosting in between and on top (like we did).
Check It Out!
This recipe is exclusively from Issue 36 of Foodie. Read more >
