Chocolate Sponge Cake
Moist Chocolate Beetroot
This extremely moist chocolate sponge cake recipe
with beetroot is a perfect tea-time treat. It's certainly one
of the best moist chocolate cake recipes I have ever tried although
somewhat unusual. Chocolate Beetroot cake has a gorgeous deep
chocolatey, burgundy colour and the creme fraiche is a perfect topping.
Use raw beetroot as you would use raw carrot in a classic
you'll hardly notice the beetroot taste with all the chocolate and
cocoa. Just don't use pickled beetroot. The raw breetroot is full of
soluble fibre so I suppose it does add a "healthier" element to
indulging in chocolate sponge cake - if that's possible.
A Little Effort Pays A lot
Of Chocolatey Dividends
isn't a "quick and easy" chocolate sponge cake recipe - there is a fair
bit of extra preparation with the cooking of the beets and the melting
of the chocolate etc.
Be sure to read through the recipe a few times as it does require quite
a bit of planning and measuring. The better
prepared you are, the smoother the baking proces will be with less room
error and wasting of ingredients.
Chocolate Beetroot Sponge Cake Ingredients
- 2 large (about 250g) beetroot
- 200g dark chocolate (70% cocoa solids) broken into pieces
- 200g unsalted butter, plus extra for greasing
- 4 tbsp hot espresso
- 135g plain flour
- 1 heaped tsp baking powder
- 3 tbsp good-quality cocoa powder
- 5 medium free-range eggs
- 190g golden castor sugar
- Creme fraiche to serve
How to Make Chocolate Beetroot Cake
- Lightly grease a 20cm loose-bottomed (spring-form) cake tin
and base-line with baking paper. Preheat the oven to 180 C/160 fan/Gas
- The first step is to cook the beets. Leave the beetroot
whole and unpeeled and cook in a pan of boiling unsalted water. The
beetroot should be knifepoint-tender within 30 - 40 minutes. Drain the
beetroot and let them cool by placing them under running water. Then
peel them (with rubber gloves on), slice off the stems and roots, and
blitz in a food processor to a coarse puree.
- Melt the chocolate in a big heatproof bowl resting over a
pan of simmering water. Resist the temptation to stir. When the
chocolate has almost melted, pour the coffee over and stir once. Cut
the butter into very small pieces and add to the melted chocolate.
Leave to soften without stirring.
- Sift together the flour, baking powder and cocoa and set
aside. Separate the eggs. Place the whites in a large mixing bowl.
Lightly beat the yolks. Working quickly but gently, remove the bowl of
chocolate from the heat and stir until the butter has melted into the
chocolate. Leave for a few minutes to cool slightly. Stir in the egg
yolks quickly, mixing firmly and evenly so the eggs blend into the
chocolate mixture. Fold in the beetroot.
- Whisk the egg whites until stiff, then gently fold in the
sugar. Firmly but tenderly fold the egg white mixture into the
chocolate-beetroot mixture. Use a large metal spoon and work in a deep,
figure-of-eight movement, but be careful not to overmix.
- Lastly, fold in the flour and cocoa. Quickly pour the
mixture into the prepared tin and place in into the oven, turning the
heat down immediately to 160 C/fan 140 C/gas 3. Bake for 40 minutes.
The rim of the cake will feel spongy, the inner part should still
wobble a little when gently shaken.
- Leave to cool (it will sink a tad in the centre). Slide a
knife around the edges to loosen the beetroot cake after 30 minutes or
so. Leave the cake in its tin until it is completely cold. Serve moist
chocolate beetroot cake slices, with creme fraiche.
another chocolate sponge cake recipe
Chocolate Cake Recipe
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