A recipe: Beetroot Chocolate brownie cake
Beetroot in a cake?
Yes why not! When Oddbox sent me a couple of beetroots in my weekly box, I was not too sure what to do with them.
It’s a bit of a faff to handle them due to their beautiful, rich coloured flesh and I had already made some pickled ones the week before.
A cake seemed to be the perfect option – I had just been sent a new hand mixer by Breville and I was keen to try it out.
The Breville Hand Mixer comes with HeatSoft™ Technology meaning there’s no wait to bake! Innovative HeatSoft™ Technology allows you to soften cold butter while mixing, in one simple step. By using gentle warm air, the Breville Hand Mixer quickly brings cold butter to room temperature. Simple but genius!
There’s no wait to bake!
I had actually been invited to a session with Bake Off finalist Candice Brown but due to work commitments I had not been able to attend. I was gutted becase I really needed to buy a new blender and this was the perfect choice.
I searched the web for a good recipe and stumbled upon what seemed easy and delicious, on the BBC Good Food website. I did modify a few things such as quantities and ingredients, of course and I am very happy with the results.
Even my fussy husband actually enjoyed it.
Find below the recipe. Let me know if you make it!
- 500g whole raw beetroot (2 large beets)
- 60g unsalted butter, plus extra for the tin
- 2 tbspoon flaxseed
- a handful of dark chocolate drops (I used Guittard 65% semi sweet)
- 100g bar dark chocolate (70% cocoa)
- 1 tsp vanilla extract
- 150g coconut palm sugar
- 2 eggs
- 125g plain flour
- a pinch of bicarbonate of soda
- 25g cocoa powder
Heat oven to 180C/160C fan/gas 4. Wearing gloves (unless you want your hands bloodstained!), trim and peel the beets and chop into medium size chunks; bring an unsalted pan of water to the boil and boil them until tender, then rinse and set aside to cool down completely.
Once cool, whizz in a high speed blender to a smooth pulp (I used my Nutribullet). You should have some actual juice in the jug, in which case save it for the icing. If not, then strain in a fine colander some of the pulp and collect the juice.
In a bain mairie bowl, melt the chopped chocolate and once all melted, let it cool a bit away from the heat.
In a large bowl whisk the egg and the sugar using your Breville Hand Mixer to a light and fluffy consistency. At this point, add the butter straight from the fridge (cut into large chunks) and activate the heat soft function for up to a minute. The butter will gently warm up and melt while you’re mixing, it’s just so easy and quick you’ll be amazed.
Once all mixed, add the flour, the bakind soda, the vanilla essence, the flax seed, cocoa powder and then the melted, cooled chocolate. Finally, add the beetroot to the mix.
Add some chocolate drops if you fancy extra yumminess.
Place the cake batter in a previously greased and floured baking tray (I used a 22cm diameter round clip tin) and bake in the hot oven for about 20-25m until a wooden skewer comes our clean.
Let the cake cool down. In the meantime, prepare the icing by mixing the icing sugar, cream cheese and the beetroot juice in a small bowl. Once the cake is completely cool, remove from the tin and place on a serving tray before covering with the pink icing. Adding more or less beetroot juice will determine the Pantone shade you will result!
Sprinkly with cocoa nibs and serve.
Will keep in an air tight container in the fridge for up to five days.
I was sent the Breville complimentary but was not asked to write this post; opinions are my own. Reciped adapted from the BBC Good Food website.