Yes you read that right beetroot. But more of that later….
As regular readers and friends will already know Small Person has very recently reached the grand old age of 8. As is tradition here on her ‘actual’ birthday it is custom to bring in a cake for the school to share ( this is not as daunting as it sounds as in the whole school there is a grand total of 20 people). When I picked her up on Tuesday afternoon the teacher confirmed that there would indeed be a cake on Friday, I told her yes of course there would be, then she leaned over to me and asked me if it was at all possible that I could make the same cake as I had made last year as she had really enjoyed it. I was, of course, thrilled that she had enjoyed it so much and whilst I reassured her I would do my best I was also a little concerned as I knew for a fact that I made up the recipe for it and didn’t write it down.
I knew vaguely what it was and that involved lots of chocolate and grated pumpkin, ( we were give a 17 kg pumpkin last year by a friend and I was desperate to find things to do with it ), but other than that I was at a bit of a loss. In any case as we had not received a massive pumpkin gift this year I resolved to go to the supermarket on Thursday and purchase a pumpkin to use for the cake.
Of course you know that when i got there, there was not a pumpkin to be seen. So what was I to do. I could just make a normal chocolate cake, that’s what I could do.
As I was gathering my ingredients my eyes strayed to the vegetable shelf and came to rest on a vacuum pack of natural beetroot and my my mind decide that this would be a great idea…… And I’m happy to say that despite Hubby’s “I’ve married a mad person” look, it was.
The Beetroot gives a very subtle flavour in the the midst of the chocolate kick and helps to keep the cake super moist.
Chocolate, Chocolate, Chocolate and Beetroot cake
75g unsalted Butter (softened)
1 medium Egg (beaten)
50g Cocoa powder
3tsp Baking powder
50g Natural (un-pickled) Beetroot
100ml Crémé fraîche
75g Dark chocolate (roughly chopped)
Begin by creaming together the softened butter and sugar and beat till pale and fluffy.
Gradually beat in the egg adding a tsp of flour with each addition to avoid curdling.
Sieve the remaining flour cocoa powder and baking powder into the bowl and fold in gently using a metal spoon.
In a separate bowl mash the banana, grate the beetroot and mix well with the crémé fraîche .
Add the ‘wet’ ingredients to the ‘dry’ bowl and beat together.
Finally add the roughly chopped chocolate and give it one last stir before pouring the mixture into a greased and lined baking tin.
Cover the top of the cake with baking paper, pressing lightly on the surface ( this should ensure a nice flat top), and place in a pre-heated oven at 180 degrees for 45 minutes. Carefully remove the baking paper after 25 minutes of baking.
Allow the cake to cool in the tin for 10 minutes before removing to a wire rack to cook completely.
Now, these quantities will give you one large square cake, but as I was showing off a bit I made double the quantity so I could sandwich them together with chocolate ganache and smother it in yet more chocolate before plonking a solid dark chocolate birthday star on top and round it of with some white chocolate butter cream swirls! Well it was her birthday.
As I knew there was absolutely zero chance of Hubby and I getting a sniff of the cake, i used a tiny bit of the mixture to make a cupcake size tester (well you HAVE to try these things….) and it was simply delicious and extremely indulgent. 🙂
I’m very happy to report that when I went to pick up Small Person from school there was not a single crumb left and lots of children with chocolaty smiles. Thats all you can ask for really.