September is always a busy time of the year. Firstly, I have to get my butt back into gear for school. Secondly, it is Great British Bake Off season in the UK. This means the collective calorie count of the country is skyrocketing as we all bake in support. Many offices have competitions (if you’re person lease the competition than you have to bring in baked goods). In my case, I have been ‘volunteered’ to bake on behalf of my other half. Now, I’m all for trying to use the ingredients you have rather than constant grocery shopping and I have an abundance of beetroots. So, this week I share with you a classic recipe: Chocolate Beetroot Cake.
As I’ve said before, I do love chocolate cake (I know few who don’t). Yet, I don’t love cake that overwhelms in chocolate. I need a balance, hence why I like vanilla icing with my cake. This doesn’t have it, instead the beetroot adds both a sweetness and moistness to the cake. It doesn’t really need an icing, instead I suggest taking a page from the British classic of strawberries and cream, by using cream!
Making this chocolate beetroot cake is dead easy, and all it really requires is food mixer (or if you’re in a rush a food processor), a loaf tin and an oven. It you want to impress the in-laws, use up your veg, and delight your co-worker, make this. Some rich cream poured overtop gives it a great Blanche. Barring that, some whipped cream would suit it fine.
While some might argue for coffee, personally there is only one drink that compliments any chocolate cake. Milk.
The idea of an ‘allotment’ garden is very British. The Great British Bake Off is very British. Afternoon tea is, we’ll probably inspired from China, but the British made it big. So, let’s go for some delightful British classical music. May I present to you Elgar’s Nimrod.
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Rich and moist chocolate beetroot cake
- 200 g cooked beetroot. Roughly chopped.
- 220 g cake or plain flour
- 100 g cocoa powder
- 1 tbsp baking powder
- 250 g granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- ¼ tsp salt
- 200 ml vegetable oil
- Butter for greasing or non-stick baking spray
- 125 g dark chopped chocolate
- 100 ml Double Cream heavy cream
- Heat the oven to 190C, and grease a large loaf pan with the butter or spray. Stick the pan in the fridge to cool.
- Grate the cooked beetroot and place in the mixing bowl. Add all the other ingredients exempt for the cream and oil. Start the mixer up.
- With the mixer running, slowly add the oil. Ensure everything is incorporated. Then, pour the mixture into the chilled pan. Place in the oven and bake for about 1-1.5hr min, or until a skewer comes out clean. Be warned, it could take a bit longer than normal due to the beetroot being quite dense and wet.
- When cooled, slice, plate and pour on the cream. Enjoy.