This is the truffle of all cakes. Dark, rich and indulgent it is everything your doctor wouldn't want you to have. Sorry doctors.
When I began thinking about possible vegetable combinations in cakes aside from carrots, I didn't immediately think to pair betroot with chocolate. However the sweetness of the beetroot works perfectly with the bitterness of the chocolate, bringing out a gothic and dark contrast, perfect for petit fours.
Preheat the oven to 180 degrees and grease 2 tins. I personally find rapeseed oil greases best because it doesn't have much flavour, it doesn't make the cake oily, and the cake doesn't break up when tipped out.
In a bain marie, melt the chocolate and butter. When they have melted, add the espresso.
Blend the betroot until it is mostly liquified. Small lumps are good because they give the cake texture.
Mix the dry ingredients together and add to the betroot purée. Vigorously stir, then beat in the eggs.
Add the chocolate-butter-espresso mixture to the other mixture and combine completely.
Pour the mixture into the tins and bake in the oven for 40 minutes.
When the cake is completely cooked, take out of the oven, and after 5 minutes, turn out onto a wire rack to cool completely.
When the cakes are at room temperature, you can begin the ganache.
Heat the cream in a saucepan until it begins to bubble.
As soon as it begins to bubble, take off the heat and stir in the chocolate. When they have combined, add a small knob of salted butter to the ganache and mix in. The butter gives the ganache a glossy appearance as well as strenghtening the richness, and the salt compliments the chocolate.
When the ganache has cooled down a bit, pour over the cakes and leave them in the fridge to set.
When I began thinking about possible vegetable combinations in cakes aside from carrots, I didn't immediately think to pair betroot with chocolate. However the sweetness of the beetroot works perfectly with the bitterness of the chocolate, bringing out a gothic and dark contrast, perfect for petit fours.
Cake
300g cooked betroot
200g dark chocolate (preferably at least 70% cocoa solids)
200g unsalted butter
140g plain flour*
8 tbsp strong coffee
2 tsps baking powder
5 tsps cocoa powder
5 eggs
135g caster sugar
50g dark brown sugar
Ganache
200g dark chocolate
200ml double cream
25g salted butter
*For extra texture you could add 50g ground almonds.
In a bain marie, melt the chocolate and butter. When they have melted, add the espresso.
Blend the betroot until it is mostly liquified. Small lumps are good because they give the cake texture.
Mix the dry ingredients together and add to the betroot purée. Vigorously stir, then beat in the eggs.
Add the chocolate-butter-espresso mixture to the other mixture and combine completely.
Pour the mixture into the tins and bake in the oven for 40 minutes.
When the cake is completely cooked, take out of the oven, and after 5 minutes, turn out onto a wire rack to cool completely.
When the cakes are at room temperature, you can begin the ganache.
Heat the cream in a saucepan until it begins to bubble.
As soon as it begins to bubble, take off the heat and stir in the chocolate. When they have combined, add a small knob of salted butter to the ganache and mix in. The butter gives the ganache a glossy appearance as well as strenghtening the richness, and the salt compliments the chocolate.
When the ganache has cooled down a bit, pour over the cakes and leave them in the fridge to set.
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