This is certainly a special cake worthy of birthdays, engagements, parties or else. A. because it is sooo good, and b. it’s not cheap.
And in case you have never used vegetables in cakes, aka ‘moist-cake-makers’, do not worry! You won’t taste the beetroot. I promise.
Note on the prep: This cake needs the beetroot prepped before, so in case you do not have any raw beetroots cooked in your fridge (not many do), start with that so it can cool down. Or you make it a few days ahead.
Also, prep the water bath for melting the chocolate first. Now you can start…
Recipe: Rich Chocolate Beetroot Mud Cake
for 9in or 10 inch baking tin
400g, dark chocolate (45-70%), melted over water bath and slightly cooled
200g beetroot, raw. Peel, cube to 1-2cm pieces and cook for 20min in simmering water (do not use salt)
6 eggs (5 will do as well if you’re short)
150g fine sugar (caster)
50 ml balsamic vinegar
150g sour cream
150g cocoa, unsweetened (drinking chocolate will work too)
200g all-purpose flour
1. Preheat oven 180C /350F and line your baking tin with baking/parchment paper
2. After having prepared the beetroot (cooked cubes) and melted the chocolate in the water bath it is best to use a stand mixer where we whisk the eggs and sugar until fluffy.
2. Puree the sour cream, vinegar and beetroot in blender (or stick blender)
3. Fold into the eggs-sugar mix the beetroot-sourcream mix, then add flour and cocoa and stir in.
4. Last, add the melted, cooled chocolate and fold under, then pour the batter into the lined cake tin and bake for 35-45 min, depending what cake tin you used (skewer will come out clean when done, or almost clean, this cake is moist).
5. Remove from oven and let cool completely before removing it from the tin.
6. Make Ganache: Combine 250g dark chocolate with 1/3c cream over a water bath and whisk until melted. Cool ganache to room temperature, stirring now and then until it thickened and is ready to spread over cooled cake.
Suggestions: You can add fruit, nut sprinkles or white chocolate decorations on top, or leave it as is.
Note: Keeps 3-4 days in Fridge. Or can easily be frozen for 1-2 months.