Autumn is one of my favourite times for cooking. I have really started to enjoy making the most of all of the seasonal produce, especially since moving to Yorkshire where local produce is fantastic. Even beetroot haters (of which I am one) will adore this cake. The cake is lovely and soft, the beetroot adding a richness – it adds an extra dimension and the cake has a fantastic texture. (Plus the chocolate and marscapone icing is delicious and naughty).
To make this cake you will need
150g grated raw beetroot
200ml nut oil or vegetable oil (I used hazelnut oil)
200g caster sugar
50g soft brown sugar
3 large eggs
3 tbsp milk
200g self raising flour
1 tsp baking powder
1 heaped tbsp very good quality cocoa powder
For the icing
50g dark chocolate (I used more for reasons below)
1 tsp beetroot juice
300g icing sugar
A Cadbury Flake
Preheat the oven to 170°C. Line 2 cake tins. Whisk the sugar and the oil together. Separate the eggs and put the whites in a separate bowl. Add the yolks to the sugar and oil mix and whisk further. Whisk in the milk.
Before adding the grated beetroot to the mixture keep back some of the liquid to make the icing.
Stir in the beetroot.
Finally sift in the flour, baking powder and cocoa powder.
In the separate bowl use a (clean) whisk to whisk up the egg whites until they form stiff peaks, and are the consistency of shaving foam.
Add the whites to the other mixture a quarter at a time.
Separate this mixture between the two lined baking tins. Bake for 35-45 minutes, or until a skewer comes out of the cake clean.
Now here comes my schoolboy (or rather schoolgirl error). When you make the icing you’re supposed to add the melted chocolate to the bowl containing the marscapone and other ingredients. I melted the chocolate in the bowl and it had hardened by the time everything was added.
Anyway. to make the marscapone to a small mixing bowl.
Sift over the icing sugar and add the beetroot juice (this adds a bit of colour to the icing.
Beat the mixture together with a fork. Melt the chocolate and add to everything and beat further.
Sandwich together the two cakes with half of the icing. Top with the rest of the icing. Use a paddle knife or a butter knife to make sure everything is smooth.
Crumble over the flake to add a bit of extra chocolatey decadence.
I took this cake to my Uncle’s where it was consumed within minutes. A true test of most baking is to take it to a family dinner. if everyone goes quiet, you know you have a great recipe!