Last week, the children and I went to a (4th) birthday party at the beach. The little gathering took place at one of the beach huts and adults and kids alike enjoyed this cake that I bought along.
I've mentioned before my love of the food blog Green Kitchen Stories. The Banana Granola recipe that a featured not so long ago is one of theirs. So is this one. I'm a fan of using vegetables in cakes: not because I'm some kind of health freak, but because I love the way their addition makes for such delicious moist cakes and it is a pretty good way to use any vegetable gluts we may reap from our allotment. I've paired chocolate and beetroots together in the past, and have always been pleased with the outcome, so I was keen to try out this recipe. The beetroot gives the chocolate a depth, meaning it is not too sweet and the texture is good and fudgy.
Chocolate Beetroot Cake
100 g sunflower oil (coconut oil or olive oil)
125 ml maple syrup (or honey)
50 g dark chocolate (70%), broken into pieces
250 g (approx 3 - 4 medium) raw beetroots, grated
2 tsp baking powder
5 tbsp cocoa powder
a pinch of salt
a little melted butter and a dusting of flour for preparing your tin.
Preheat the oven to 350F/175°C.
Using a pastry brush painted your cake tin with a thin coating of butter. If you are using a fancy shaped tin as I did, ensure you butter all the fluted parts to enable your cake to come out the tin cleanly and easily. Finally give your tin a light dusting of flour and set aside.
Warm the oil in a medium size saucepan on very low heat. Add the maple syrup and chocolate and stir until the chocolate is melted. Remove from the heat.
Add the grated beets. Whisk the eggs in a small bowl and then add them to the pan.
Sift the flour, baking powder, cocoa powder and salt together and stir into the beet mixture. Pour the mixture into your prepared cake tin.
Bake for 25 minutes or until slightly dark and crackelated on top and still a little sticky inside. Enjoy!
It is utterly perfect served on its own with a cup of coffee or dress it up with seasonal berries and serve with mascarpone.
Recipe: Green Kitchen Stories | Photography: Buttercup Days