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Nigella Lawson's Beetroot & Chocolate Cake Recipe
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Beetroot and Chocolate Cake
Beetroot, in a cake! It sounds weird, but it seems to be the new 'it' thing in baking ingredients at the moment. Lots of people have been talking about it - mainly because of the British Bake Off I think - so I thought it was worth trying out! The idea of putting a root vegetable as strong as beetroot in a cake is almost an urban legend - until people really started doing it! It makes the cake so moist and really beautiful! You can't really taste the beetroot taste as the baking and other ingredients change it.
My recipe is based on one I found on Nigella Lawson's website but altered it slightly for what I had in the cupboard! The cake itself is really tasty and smooth in texture, you can easily eat quite a few pieces of it. The ganache is so rich, it is nice when it is still hot and runny, or after it has cooled into more of a dark chocolate frosting. Oh so good!
The final cake!
Nigella Lawson Cookbook
What you will need:
- 175g Plain Flour
- 10g Baking Powder
- 75g Cocoa Powder
- 225g Caster Sugar
- 3 Medium Eggs
- 225g Raw Beetroot, (ready to eat is easiest)
- 200ml Olive Oil
- 250g Dark Chocolate, 70% is best, broken into chunks
- 250ml Double Cream
- Butter, for greasing
How to make a Beetroot and Chocolate Cake
- Preheat your oven to 200C/180C if fan assisted, or Gas Mark 6
- Grease a 20cm cake tin with a bit of butter, a detachable base one is easiest
- Sift the flour, cocoa powder, sugar and baking powder together into a large mixing bowl
- Chop the beetroot and place it in a blender, pulse to chop smaller, then blend until smooth
- Add the eggs and oil to the blender, and mix until combined - should only take a minute
- Fold the wet ingredients into the dry until they are all combined
- Pour into the cake tin, and gently tap the edge so it fills to the edges and flattens out on top. Place in the oven and bake for 30-35minutes or until a knife inserted in the centre comes out clean
- While the cake is baking make up the ganache. Pour the double cream into a small pan and gently heat until it just starts to simmer.
- Then remove from the heat and add the broken chocolate, gently stirring until it all melts together, it should have a silky glossy look. Set aside to cool
- Once the cake has cooked, remove it from the oven and let it cool for 5 minutes in the tin before you turn it out and place it on a wire rack to cool.
- Once cooled top with ganache and serve!
Step by Step Photo Instructions
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