Monday, April 18, 2011

CHOCOLATE BEETROOT CAKE




This cake was originally inspired by Ross Burden's Beetroot Choc Cake - having seen it on the internet I gave it a look through and then proceeded to do a re-hash (kind doing my own thing) - Gluten-Free of course 

INGREDIENTS (BROKEN UP INTO 4 PARTS)

STEP 1:
50g dark chocolate (I used 70% lindt)
a tiny pinch of salt
3 Tablespoons of cream

 combine the 3 ingredients and melt in a baine marie - stir until smooth and put to one side.

STEP 2:
1 generous cup /200g/250ml Brown Organic Sugar
3 Free range eggs
180/190ml Sunflower Oil
Beat/mix together with a hand mixer in a large bowl until thickened slightly and the mixture has lightened a little

STEP 3:
1 cup /250ml cooked and pureed beetroot (roughly 450g when raw and peeled)
add to the egg/sugar mixture above and mix in then add the chocolate cream and mix in until totally incorporated.

STEP 4:
3 heaped dessert spoons of cocoa
1 teaspoon bicarb
1 teaspoon baking powder
2 cups/ 500ml Gluten Free flour mix
Gradually add each ingredient above one by one beating after each addition to the mixture.
Place mixture into 1 buttered and floured  ?? cm cake tin and place in the oven at 155 degrees for roughly 48 minutes - until the cake springs back to the touch and the knife inserted into the middle of the cake come out clean.

 
Ice as desired - I used a chocolate ganache :)



18 comments:

  1. I LOVE chocolate beetroot cake. Reminds me that I havent made one in about 2 years. Yours looks absolutely divine. Please tell me what gluten free flour mix is? Thanks xx

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  2. Looks like the yummiest way to get your daily intake of veg. ;)

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  3. Ooooh goody, another tasty delight to add to my five-a-day along with carrot cake and banana bread.

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  4. @Colleen - Gluten free flour mix - is just simply the health connection Gluten free flour that can be found at Pick n Pay or the health shop :) thanks for the comment :)

    @Tracy Hancock it is a rather sneaky way to eat veg :)

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  5. Love that your recipe only uses 50g of Lindt. You know how some flourless choccie cakes use like 300g, and it gets a bit crazy when an activity which is supposed to be fun gets a bit hair-raising because you're worried the recipe will flop and you've spent a ton of money on the ingredients!

    I've yet to try baking with beetroot, and am so glad I came across your already de-glutened version!

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  6. @Juanita - yes :) I know the feeling - so much money and time can be spent on creating something that could ultimately end up being thrown away - very SAD :( so this cake is good cause its only half a slab of lindt and the other half you can eat ;) or use in the icing with cream for a ganache :)

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  7. Yum, yum, yum! I am a huge sucker for ANY chocholate cake.

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  8. This comment has been removed by a blog administrator.

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  9. @FarmGirl cool - chocolate is king or should i say queen!!!

    @Bluegreen Kirk - thanks for the comment

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  10. Thanks for the "inspire"!

    http://www.therecanbeonlyjuan.com/2011/04/feeling-fruity-friday.html

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  11. Beautiful pictures and writing style. The blog title is very fitting and cute. Please visit my blog www.pickyeatersolutions.blogspot.com and leave a few tips that have been helpful with you and your blog, I would really appreciate it. Thanks so much.

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  12. @Juanita :) pleasure

    @the jr. chef thanks I have said hi on your blog ;)

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  13. Made this recipe last night, but put the mixture into individual muffin cups and it took less than 30 minutes to cook. I had to sneak a taste and they were light and fluffy and delicious!

    Thanks for the awesome recipe!

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  14. @capetownbreakfasts :) that is sooo good to know :) and they are kind of healthy for cake - so double yay! :) and thanks for the comment

    Betty Bake x

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  15. sunshine in my soul29 June, 2012 17:00

    yum yum, family loved it!

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    1. SO SO SOOOO Glad!!!
      thanks for the feed back :)
      hugs
      BB

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  16. Hallo!! Can one use a form of sweetener rather than sugar in this cake (or the sweet potato one) or perhaps substitute half of it? I have a big bag of sweetener which I use in foods such as sweet carrots etc but I don't normally bake so I am not 100% sure if it will affect the cake in any way? Please advise.

    Thank you,
    Jana

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    1. Jana - it depends what sweetener it is - what kind do you have?

      I would recommend honey or maple syrup as a substitute. Or even agave.

      Betty Bake

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