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Chocolate and Beetroot Cake

1

December 13, 2012 by marksetchfield

image

Serves 10, prep time 40 minutes, cooking time 45-50 minutes

INGREDIENTS
180ml sunflower oil
7oz self-raising flour
3oz cocoa powder
1 tsp bicarbonate of soda
10oz castor sugar
8oz cooked beetroot
3 eggs

For the icing
Beetroot juice (see method)
10 oz icing sugar
Silver food spray

Chef says: Beetroot is a natural dye that gives an amazing pink colour, which I use in the icing instead of food colouring. Be careful of the preparation area because beetroot really does stain. But remember don’t use beetroot in vinegar, it won’t taste good! You can get the food spray paint from most supermarkets or online.

Method
Preheat
the oven to 180 degrees. Grease and line with baking parchment a deep 7 inch round tin. Then in a large bowl, sift the flour, cocoa and bicarbonate of soda, stir in the sugar. In a food processor, purée the beetroot, scrape it into a sieve over a bowl and push out the juices with the back of a spoon. Keep the beetroot juice for the icing. Pour the beetroot pulp back into the food processor, with the motor running, add the eggs. Then slowly pour in the oil and mix until blended. In a large bowl make a well in the centre of the dry ingredients. Pour in the beetroot mixture and gently fold together with a flat spatula. Place the mixture into the baking tin and bake for 45–50 minutes. Check by dipping a clean knife into the cake and if it comes out clean then the cake is done. Remove the cake from the oven and leave it for 5–10 minutes. Then turn it out on to a cooling tray until cold.

For the icing
Place the icing sugar in a bowl and add a few drops of beetroot juice and mix into a smooth paste. Keep adding the juice until the mixture easily pours off a spoon. When the cake is completely cooled its time to get arty. Dip a fork into the icing mix and swirl over the cake (see main picture above). Now leave to cool and set in the fridge. Once the icing has set place the cake on a covered surface and spray the top of the cake with silver spray. Chill and then serve with some crème fresh.

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