Double chocolate beetroot cake recipe

Recipes

0 Comments
Double chocolate beetroot cake recipe

Beetroot is not just for the main course. The ingredients in this recipe work beautifully together to create a rich and indulgent sponge, with a luxurious butter and cream cheese filling.

Try this recipe with the Artisan Stand Mixer in NEW BEETROOT, the KitchenAid Colour Of The Year.

Ingredients

For the cake
  • 288 g beetroots, peeled, cubed
  • 4 g instant espresso coffee
  • 18 g beetroot powder
  • 21 g cocoa powder
  • 236 ml water
  • 120 g sour cream or whole fat yogurt
  • 4 large, free-range eggs
  • 2 tsp vanilla extract
  • 60 ml olive oil
  • 600 g golden caster sugar
  • 408 g plain (all-purpose) flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 113 g dark chocolate (at least 70% cocoa solids)
  • 10.2 oz beetroots, peeled, cubed
  • 0.1 oz instant espresso coffee
  • 0.6 oz beetroot powder
  • 0.7 oz cocoa powder
  • 8.3 fl oz water
  • 4.2 oz sour cream or whole fat yogurt
  • 4 large, free-range eggs
  • 2 tsp vanilla extract
  • 2.1 fl oz olive oil
  • 21.2 oz golden caster sugar
  • 14.4 oz plain (all-purpose) flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 oz dark chocolate (at least 70% cocoa solids)
  • 10.2 oz beetroots, peeled, cubed
  • 0.1 oz instant espresso coffee
  • 0.6 oz beetroot powder
  • 0.7 oz cocoa powder
  • 1 cup water
  • 4.2 oz sour cream or whole fat yogurt
  • 4 large, free-range eggs
  • 2 tsp vanilla extract
  • 0.3 cup olive oil
  • 21.2 oz golden caster sugar
  • 14.4 oz plain (all-purpose) flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 oz dark chocolate (at least 70% cocoa solids)
For the frosting
  • 226 g unsalted butter, room temperature
  • 452 g cream cheese, room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 1 -2 tsps beetroot powder (note the more added the pinker the frosting)
  • 875 g icing (confectioners') sugar
  • 8 oz unsalted butter, room temperature
  • 15.9 oz cream cheese, room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 1 -2 tsps beetroot powder (note the more added the pinker the frosting)
  • 30.9 oz icing (confectioners') sugar
  • 8 oz unsalted butter, room temperature
  • 15.9 oz cream cheese, room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 1 -2 tsps beetroot powder (note the more added the pinker the frosting)
  • 30.9 oz icing (confectioners') sugar
For decoration
  • 1 handful fresh cherries (or as many or as few as you wish)
  • 1 handful fresh cherries (or as many or as few as you wish)
  • 1 handful fresh cherries (or as many or as few as you wish)

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 45 mins
  • Cooking Time: 30 mins
  • Serves: 10

Step-by-step

  1. Make the beet purée. Place prepared beets in a pan adding enough water to cover them by 2.5cm/1inch. Bring to the boil then reduce to medium high heat and cook for 20 minutes, or until a fork cleanly goes through. Use a slotted spoon to remove the cooked beets from the water and place them into the jar of a blender (we like the Artisan K400 Blender from KitchenAid).
  2. Add 60ml/2fl oz of the beet liquid from the pot into the blender jar (reserving the remaining liquid in the pot). Blend on Speed 2 until beets are a smooth purée. Remove the purée from the blender and set aside.
  3. Preheat the oven to 180ºC/350ºF/gas mark 4. Lightly grease three 23-cm/9-inch cake tins and dust with cocoa powder.
  4. Bring the water and 250ml/8.5fl oz of the beet liquid to a boil. (Discard the remaining beet liquid.) Remove from heat.
  5. In a separate bowl whisk together the cocoa, espresso and beet powders then pour the boiling water over the powders, whisking to fully dissolve. Then, add 250ml/8.5fl oz of the beet purée and the sour cream/yogurt and whisk again until combined. Set aside.
  6. Put the eggs, vanilla extract and the olive oil into the measuring jug. Do not mix. Set aside.
  7. Attach the flex edge paddle attachment to a stand mixer (we like KitchenAid Stand Mixer) and add the sugar, flour, baking soda and salt into the mixing bowl. Turn to Speed 2 and allow it to mix for 30 seconds. Reduce speed to Stir and slowly pour the wet beet mixture into the dry mixture, then slowly add the egg/olive oil mixture one egg at a time. Once all wet ingredients are added, increase to Speed 2 for 10 seconds. Remove bowl from the mixer and set aside.
  8. Melt the chocolate using a double-boiler method (making sure not to have the bowl touching the water), or microwave in 10 second intervals. Hand whisk the melted chocolate into the batter.
  9.  Pour a third of the batter into each of the prepared cake pans and bake in the preheated oven for 30 mins or until a toothpick comes out clean. Remove cakes from the oven and allow to sit on a cooling rack for 10 mins before removing to completely cool.
  10.  While the cakes are cooling, make the frosting. Fit the flex edge beater back onto a stand mixer and add butter, cream cheese, vanilla extract and salt to the mixing bowl. Cream the ingredients together on Speed 6 until completely combined and nicely whipped, about 3-4 mins. Reduce to Stir, add in the beet powder and ⅓ of the powdered sugar then increase to Speed 4 to incorporate. Repeat two more times to mix in all of the powdered sugar, then allow to whip on Speed 4 for 60 seconds.
  11.  When the cakes have completely cooled, place one layer of cake on a plate or cake stand and use the spatula to gently spread an even layer of frosting over the top, then another cake, frosting and last layer of cake. Top the cake with a final layer of frosting, a light dusting of beet powder and cherries. Chill completely to set the frosting before serving.

This recipe is courtesy of KitchenAid.

You might also like:

Chocolate and beetroot brownies

Chocolate and courgette cake

Courgette, pistachio and lime loaf cake

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.