As I mentioned in my last post, I've only posted one cake recipe the whole year, so seeing as we are heading towards the end of the year, I thought it'd only be fitting that I start posting a couple more!
It's not that I haven't been baking at all, it's just that it hasn't been very often and not often successful. Surely no one wants to the cakes I burnt from when I accidentally turned the oven on to the 'grill' function instead of 'bake'. I'm not even joking- it's happened three times this year!
I tend to experiment quite a bit in the kitchen, and I love trying new recipes, new techniques, new ingredients etc etc. And because of the sheer volume of recipes I've bookmarked to try, I don't tend to go back to recipes unless they're really special and even then, it's not often that I will reuse recipes. As a result, recipes that have been a hit in the family do get forgotten over time, and it's not until I'm re-reading some of my older posts that I remember how good that particular recipe tasted.
This chocolate beetroot cake is one of the few that we've never forgotten as I have made over and over again, being my go to chocolate cake recipe. We don't ever use beetroot in our cooking but we always have a few tins of beetroot in the pantry just for this particular recipe- it is that good!
I won't blabber on about how good this recipe is- I've done it before here and here- but if you haven't tried it out before, please do. You won't be disappointed!
I made this particular cake as I had wanted to practice making a chocolate drip- I had attempted it once before and failed so I was determined to make it right this time. Unfortunately, I had left the chocolate glaze to cool a little too much so the drip failed once again, but thankfully not as miserably as last time.
But who cares about a failed drip when the cake tastes amazing? This recipe has never failed me and this time was no exception, although it did dry up after a few days in the fridge.
Next time I make cake, I'll have to remember to invite a few friends over!
Beetroot Chocolate Cake Recipe
Cake recipe from Veggie Belly, Original Recipe from Ross Burden
I have omitted the chocolate 'drip' that I used for this cake as it was not successful.
serves about 16
for the cake
190g dark chocolate
6 medium eggs
480ml sunflower or vegetable oil
600g cooked and pureed beets
2 teaspoons vanilla extract
60g cocoa powder
3 teaspoons baking soda
1/2 teaspoon salt
for the chocolate ganache
500g dark chocolate, broken into pieces
500ml heavy cream
1. Pre heat oven to 350 f/180 C
2. Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just until combined.
3. Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just until everything is combined. Don't over work or over mix the batter.
4. Spread a teaspoon of butter or oil over the surface of 3 x 10 inch cake pans. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tins. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
5. While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. Cool.
6. When the cake is done, cool it on a wire rack. Meanwhile whip the cooled ganache until light and fluffy.
7. To assemble the cake, arrange 1 layer on a cake stand or plate and spread 1/4 of the whipped ganache evenly over it. Top with another cake layer and 1/4 of ganache, spreading evenly, then third cake layer. Spread the remaining ganache over the top and sides of the cake.