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Chocolate beetroot cake

February 25, 2012

Once you’ve cooked your late beetroot harvest, you need to decide what to do with it. You can just eat if of course, and there is something very nice about a succulent little beetroot adding a bit of colour to your dinner. However,  a glut of something requires ingenuity or you’ll get bored.

Once you’ve done beetroot with a bit of horseradish sauce and beetroot making the rice go pink, and beetroot mashed with potatoes making a very pretty indeed pink dish, chocolate beetroot cake is the obvious next step.  It has a fudge like consistency and it doesn’t taste of beetroot.

Beat together 4oz soft butter and 5oz sugar – brown sugar is best because it makes the cake batter darker, but it’s only an aesthetic consideration – and add the whites of two eggs followed by the yolks once the whites are mixed in. I think this stops the mixture from curdling, but Jess managed to make it curdle so it’s not fool proof.  Grate 4oz of cooked beetroot and add to the mix. Melt 4oz  of 70%cocoa solids chocolate – let t cool a bit first (or it’ll cook the eggs) – and then add  to the mixture. Stir well. It will look alarmingly beetroot like. Add 4oz self raising flour and 1oz cocoa powder and fold this in. If the mixture is stiff add water to make it a dropping consistency. Pour into a greased and lined  8″ square cake tin and bake for about 40 minutes in a moderate oven.

Just before the cake is ready to come out of the oven, mix together about 4oz icing sugar and a heaped tablespoon of cocoa powder with enough water to make it spoonable.  Spread the icing over the hot cake – the icing stays shiny when you do this (but you wouldn’t know from the photo). Eat when the icing’s set.

 It’s Eva’s birthday today – happy birthday!

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One Comment leave one →
  1. tobyhart2103@btinternet.com permalink
    December 27, 2012 9:02 pm

    Hmmm, hmmm! This sounds gorgeous, one for Sydney and I try in the new beer root-harvest – though I might need to hide the beetroot from her first!

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