Chocolate and Beetroot cake with Soft Chocolate Icing

 

 

·         8 oz (250g) butter at room temperature

 

·         11 oz (325g) dark muscovado sugar

 

·         4 medium eggs beaten

 

·         8 oz (250g) plain flour

 

·         2 tsp baking powder

 

·         2 heaped tbsp cocoa powder

 

·         15 oz (450g) raw beetroot finely grated

 

·         4 oz (115g) grated dark chocolate (70 per cent cocoa solids)

 

·         1⁄2 tbsp vanilla essence

 

·         icing – see below for details

 

  1. Preheat the oven to 180C/160C fan/350F/gas 4. Butter a 23cm deep-sided cake tin.

     

  2. In a bowl, mix together the softened butter and muscovado sugar until light and fluffy. Add the beaten eggs little by little, mixing well.

     

  3. Sift the flour, baking powder and cocoa powder into the cake batter and stir well.

     

  4. Add the grated beetroot to the cake mix together with the grated chocolate. Stir well to combine and add the vanilla essence.

     

  5. Transfer the mixture to the prepared cake tin and bake for 50-65 minutes, depending on your oven and the depth of the cake tin (the cake in the photograph took 1 hour).

     

  6. Check whether it is ready by carefully piercing the centre of the cake with a skewer. It should come out relatively clean. If you can still see pink batter on the skewer, it needs longer. Cover the top of the cake loosely with foil to prevent it from burning while the middle cooks.

     

  7. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.

     

 Icing

 

4 oz (100g) plain chocolate
40 g (1 1/2oz) unsalted butter, cut in pieces
30 ml (2 tbsp) water
75 g (3 oz) icing sugar, sifted

 

 

1.    Melt the chocolate in a bowl set over simmering water.

 

2.    Stir in the icing sugar and the butter and continue stirring until the butter has melted and the mixture is smooth.

 

3.    Remove from the heat and add the water, 1 tbsp at a time. Use while lukewarm.

 

4.    Pour icing on the cake.