Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chocolate and beetroot cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chocolate and beetroot cake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chocolate and beetroot cake is something that I’ve loved my entire life.
Nigel Slater's beetroot and chocolate cake is a great introduction to this delicious and surprising combination. Try it with a dollop of crème fraîche. If you haven't yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect introductory recipe.
To get started with this recipe, we have to prepare a few components. You can have chocolate and beetroot cake using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate and beetroot cake:
- Take 200 g beetroot
- Get 2 medium sized eggs
- Take 80 g vegetable oil
- Take 170 g flour
- Prepare 1 1/2 tsp baking powder
- Get 100 g suger
- Take 3 tbsp cocoa powder
- Make ready 1/4 tsp vanilla essence
- Prepare Pinch salt
- Get 50 g chocolate to decorate
On the days you just need cake, these vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. Made with sunflower seeds, raw cocoa and robust beets they are wholesome, gluten-free and delicious cake treats everyone can enjoy. A simple Beetroot and chocolate cake recipe for you to cook a great meal for family or friends. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
Instructions to make Chocolate and beetroot cake:
- Preheat the oven to 360F.
- Grease or line your cake pan with parchment paper (Mine is a ring pan 8.6 x 4 inch-deep)
- Whisk your flour in a bowl with 1 1/2 tsp of baking powder and a pinch of salt.
- Place all the ingredients, except the flour, in a food processor and blend into a smooth consistency
- Add the flour in two steps, stopping to scrape down sides of bowl as necessary. Blend only for a few seconds until the flour is just combined with the rest of the ingredients, do not overmix.
- Scrape the batter into the pan, level the top and bake in the middle shelf of the oven for about 30 minutes.
- After 30 minutes check the cake by inserting a thin skewer/cake tester into the centre of the cake. If the cake is fully cooked then the skewer will come out clean, if there is still batter clinging to the skewer then return the cake to the oven for a further 3 minutes and test again.
- When the cake is ready, remove from the oven and let it cool.
- In the meanwhile melt the dark chocolate in the microwave or into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted leave it to set until a bit firm, but still runny.
- Remove your cake from the pan and decorate with the runny dark chocolate sauce.
- If you want to be fancy use some of the beetroot juice to make some runny icing.
Stir together the butter and chocolate until well combined. Leave it to cool for a few minutes. Sift the flour, baking powder and cocoa. It works a treat, making these gluten-free cakes more rich and moist. Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.
So that is going to wrap it up with this special food chocolate and beetroot cake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
