Here at the Good Eating Company, we’re all about delicious food, so it makes sense that on the most romantic day of the year, we’ve got you covered with the perfect cake recipe to woo that special someone in your life.
If you’re feeling the love on this romantic holiday, why not have a go at making our ‘opposites attract’ Beetroot and Chocolate Cake? We know what you’re thinking – beetroot and chocolate? Though an unlikely combination, they make things work; beetroot’s earthy flavour compliments the base notes of chocolate and helps keep moisture in the cake – some would say a perfect pairing. So, here it is; with love, from our kitchen, to yours.
Beetroot & Chocolate Cake
Beetroot will give the cake moistness, sweetness and a hint of berry.
For the cake
250g cooked beetroot, peeled
75g plain chocolate (70 % cocoa solids), broken into pieces
125g butter, softened
300g soft, light brown sugar
3 large eggs
225g self-raising flour, sifted with 1/4tsp salt
50g cocoa powder, sifted
For the icing
150g plain chocolate (70% cocoa solids), broken into small pieces
142ml soured cream
5tbsp icing sugar, sifted
3tbsp crème de cassis
Grated white chocolate, for decorating
1. Pre-heat the oven to 160ºC
2. For the cake, grate the beetroot coarsely and melt the chocolate in a bowl set over a saucepan of simmering water.
3. Add the butter, sugar and eggs in a mixer and beat until light and pale. Alternatively, you could use an electric whisk to do this. Add the melted chocolate, then fold in the flour and cocoa powder. Finally, stir in the beetroot.
4. Pour the batter into a greased 20cm cake tin and bake for 45-50 minutes. The cake is ready when a skewer inserted into the middle comes out clean.
5. Turn out the cake onto a wire rack and leave to cool.
6. For the icing, put the chocolate, soured cream and icing sugar in a bowl and set it over a saucepan of simmering water. Allow to melt, but don't let the ingredients get too hot. Stir everything together, take off the heat and add the crème de cassis. Stir vigorously so that you are left with a smooth, glossy mixture. Leave to cool and thicken.
7. Spread the icing over the cake with a palette knife, then scatter over grated white chocolate. Leave the icing to set before serving the cake with crème fraiche.