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Beetroot Chocolate Loaf


Ingredients

TIP: The addition of raw grated beetroot gives this cake a lovely moist texture as well as a fresher flavour than cooked beetroot. Use a really good dark chocolate with a cocoa fat % of 70%.
Ingredients
8oz SR flour, 1oz cocoa powder, 1 tsp baking powder, 4oz caster sugar, Pinch of salt, 3oz dark chocolate melted, 3oz butter melted, 4oz raw grated beetroot peeled weight, 2 eggs beaten

Method:

1. Heat the oven to GM4/180'C/350'F. Grease and line a 2lb-loaf tin.
2. Sift together the flour, cocoa powder, salt and baking powder.
3. Stir in the sugar, beetroot, melted chocolate and butter and the eggs.
4. Turn into the tin and bake for 50-60 minutes until firm on top and an inserted skewer comes out clean.


Chocolate Beetroot Cake

The Storehouse at Evanton is a welcome stop on the road to and from Inverness. Not only does it have a fantastic restaurant with freshly made dishes that change every day, it also has a great farm shop for fridge and freezer stocking. Fiona MacInnes makes this amazing chocolate beetroot cake which she sells in the shop and at the restaurant. She said people only had to try a sample before they were buying the cakes - and the raw local beetroot sales also shot up!
Fiona uses Green & Black's Chocolate Beetroot Cake recipe with the added luxury of cream cheese frosting, chocolate ganache topping and grated white chocolate.

Serves 8

Cake Ingredients:
100 g drinking chocolate
230 g self raising flour
200g castor sugar
100 g dark chocolate - minimum 60% cocoa solids
125 g unsalted butter
250 g cooked beetroot - boil it yourself or buy cooked BUT not pickled beetroot!
3 large eggs, beaten
Cream Cheese Icing
250 g cream cheese
60 g soft unsalted butter
200 g icing sugar
Chocolate Ganache
250 g whipping cream
250 guality semi-sweet chocolate, chopped
Grated white chocolate for decoration

Method:

1. Sift together the drinking chocolate with the self raising flour, then mix in the sugar.
2. Melt the chocolate and butter together in a bowl over hot water.
3. Puree the cooked beetroot in a food processor, then whisk in the beaten eggs
4. Add the beetroot and the chocolate mixtures to the dry ingredients and mix together thoroughly.
5. Pour the mixture into the cake tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave the cake to stand in its tin for 10 minutes before turning out onto a wire rack to cool, then split in half.
6. Beat cream cheese icing ingredients together till creamy and spread liberally on bottom half of cake, then add top half.
7. To make the chocolate ganache, place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat.
8. Place a damp towel on your counter, place pan of hot cream on the towel then add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. Allow to cool slightly, then spread onto top of cake. When cool grate with white chocolate.

Rosemoor's famous Chocolate and Beetroot cake!
Posted by Rosemoor Garden on 08 Dec 2008 at 01:28 PM
Since we held our Family Fun Day in the summer, where we demonstrated some of the more interesting ways you can use vegetables in cooking, we have had a number of requests for the recipe of the scrumptious Chocolate and Beetroot cake. So, here it is... Enjoy!


Chocolate and Beetroot Cake

50g Bitter Cocoa Powder
180g Plain Flour
1˝tsp Baking Powder
Pinch of Salt
250g Caster Sugar
300g Fresh Cooked Beetroot
3 Eggs
200ml Corn Oil
1tsp Vanilla Extract
Oven 180c / Gas Mark 4
7 inch round tin Buttered & Floured
1. Sift all Cocoa, Flour, Baking Powder, Salt in to a bowl.
2. Puree the beetroot. Add the eggs one at a time then add the corn oil and vanilla and beat until smooth.
3. Make a well in the dry ingredients and poor the beetroot mixture in to the well and lightly mix.
4. Pour in to the prepared cake tins.
5. Bake for about 40 minutes.
6. Cool on a wire rack and dust with icing sugar.



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