Chocolate Orange Beetroot Cake
Indulge in a rich and decadent treat with this delightful Chocolate Beetroot Cake recipe. The earthy sweetness of beetroot combines harmoniously with the deep cocoa flavors in this moist and flavorful cake. Topped with a luscious orange-infused ganache, this cake is a true showstopper perfect for any occasion. A slice of this cake will surely delight your taste buds and leave you craving for more.
— Constant Cookbook
Ingredients
- For the cake mix.
- 200g Beetroot
- 3 Tbsp olive oil
- 3 Medium eggs
- 150g unsalted butter, plus extra for greasing
- 150g soft light brown sugar
- 200g self-raising wholemeal flour
- 85g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp of salt
- 100g raisins
- 100g walnuts, chopped. And a few halves for decoration
- Zest and juice of 1 orange
- For the Genache.
- 300g dark chocolate
- 300ml double cream
- Zest of 1 orange
- 50g unsalted butter (optional)
Instructions
- Pre heat the oven to 190C/Fan 170C/Gas 5. Prepare the beetroot by gently washing, chop the stalks but leave 1inch intact and the roots on. Place in a baking tray with the oil and roast for 1hr 15 minutes or until the beetroot have softened to the touch. Allow to cool and then peel and grate the beetroot.
- Turn the oven up to 200C/Fan 180C/Gas 6. Grease two 20cm (8 inch) cake tins. Melt the butter and then place in a bowl with the eggs and sugar. Use an electric whisk to combine. Mixture is ready when it is smooth and has doubled in volume.
- Sift together the flour, cocoa, salt and bicarbonate of soda. Then gently fold into the liquid mixture with a spatula or wooden spoon whilst adding the orange juice. Be careful not to knock too much air out of the mixture. Gently fold in the orange zest, raisins, walnuts and grated beetroot. Divide between the prepared cake tins and place in the oven for 25 to 30 minutes or until a knife inserted into the center comes out clean. Once cooked leave to cool in the trays.
- Whilst the cakes are cooking prepare the Genache. Place the chocolate and cream in a saucepan and heat over a low heat, do not boil the mixture, but slowly melt the chocolate. Stir regularly. Once half the chocolate has melted add the orange zest and butter (if using). Once the chocolate has melted transfer to a large mixing bowl and whisk the mixture until it is glossy and thickened. This should only take a minute. Set aside for 1 hour to cool. Do not refrigerate as the genache will become unworkable.
- Once the cakes have cooled, remove one from the tin, spread a layer of genache over the top of it, use about a third of the mixture. Then remove the other cake, turn it upside down and place on top of the iced cake. Using a palette knife or spatula, cover the top and sides of the cake with the remaining genache. Place walnut halves on top and gently push into the genache. Serve immediately or place in an air tight container and refrigerate if you prefer the genache to be firmer.
Yield
Serves 8
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