The chocolate beetroot brownie cake is the softest and tastiest cakes I know of.
Ingredients for the cake - This makes 2, 8 inch cake tins:
125 g dark chocolate (70% or over)
125 g unsalted butter
2 whole eggs
125 g caster sugar
1 large grated beetroot
95 g flour
40 g pure cocoa powder
1 tsp baking powder
1 tbs Butter & flour for greasing your cake tins or use baking paper.
Pre heat your oven to 175°c.
Grease and line 2 x 8 inch cake tins with butter and flour or baking paper.
Gently melt butter and chocolate together using a double boiler or a microwave until melted.
Meanwhile using an electric mixer whip the sugar and eggs until light and fluffy.
Pour the melted butter and chocolate mixture into the whipped eggs and continue beating for about a minute.
Then grate a large beetroot into the mixture and stir until all incorporated.
Sift in the dry ingredients into the wet ingredients and mix until all incorporated.
Divide the mix into both cake tins and bake for about 25 to 35 minutes depending on your oven.
When the cake is ready it will be soft but not a raw liquid wobble if you know what I mean. If it's still batter keep it cooking.
Once cooked take out of the oven and let it cool on the side until ready to garnish.
This cake is good as is. However covering anything with cream and more chocolate will always be better 😂😉
Assemble as you like and enjoy. Bon Appetit! Xx
Garnishes.
Whipped cream
Twix bars ( I use Twix because it gives me an excuse to have Twix in the house. Use what ever chocolate bar you like. Let me know in the comments below what your favourite Chocolate bar is. 😁)
Candied orange peel - recipe below
Fresh mint
hand full of mixed berries.
Candied orange recipe:
2 oranges
200g sugar
200g water
Bring a small saucepan of water to boil. Meanwhile, using a vegetable peeler, peel wide strips of zest and then use a knife to slice into thin strips.
Boil zest a couple of minutes. Drain, repeat this 3 times.
This gets rid of all the bitterness found in the zest. Then set blanched zest aside.
Put sugar and water in pan and bring to a simmer over medium heat, stirring until sugar dissolves. Add blanched orange zest, cover, and simmer 5 minutes.
After that it should look glazed and slightly sticky. Leave to cool.
