2 recipe: beetroot and chocolate cake
These two recipes I have sent to fairfieldtowers to use present of beetroot concentrate.
1. Beetroot and Chocolate Cake (торт з буряк і шоколад, buriak i shokolad tort)
100 g cocoa powder
225 g self raising flour
200 g caster sugar
100 g dark chocolate, minimum 60% cocoa
125 g unsalted butter
250 g fresh cooked beetroot
1 tablespoon beetroot concentrate
1 teaspoon vanilla essence
1/2 teaspoon ginger essence
3 large egg, beaten
Heat oven to 180C (gas mark 4), grease and line 25cm (8in) circular and deep cake tin.
Sift cocoa and self-raising flour into mixing bowl, mix in sugar.
Melt chocolate and butter together in a bowl over hot water. Purée cooked beetroot, whisk in the beaten eggs and add beetroot concentrate.
Add beetroot and chocolate mixtures to flour/sugar/cocoa in mixing bowl and mix together thoroughly.
Pour mixture into cake tin. Cook for 50 minutes - 1 hour to skewer insert in top of cake is clean.
Leave cake to stand in cake tin 10 minutes, remove from tin and cool on rack.
2. Beetroot and Chocolate Cake (gooey)
250 g dark chocolate, minimum 60% cocoa
250 g light muscovado sugar
100 g self raising flour
2 teaspoon vanilla essence
2 tablespoon syrup
2 tablespoon honey
25 g cocoa powder
250 g raw beetroot
1 tablespoon beetroot concentrate
100 ml strong black coffee, strong
30 ml sunflower or corn oil
3 large egg, beaten
Heat oven to 160ºC (gas mark 3), grease round 20cm diameter 8cm high cake tin with loose bottom.
Melt chocolate in bowl over hot water. In separate bowl, peel and fine grate beetroot.
In large mixing bowl, beat eggs with sugar, vanilla essence, syrup and honey until pale and fluffy.
Fold in the flour and cocoa very carefully.
Fold in the beetroot, cooled chocolate, beetroot concentrate, coffee and oil until all mixed together.
Cook in middle of oven for 1h 20m. Cover top of cake with foil and cook for 40 minutes.
Leave cake to stand in cake tin 10 minutes, remove from tin and cool on rack.
1. Beetroot and Chocolate Cake (торт з буряк і шоколад, buriak i shokolad tort)
100 g cocoa powder
225 g self raising flour
200 g caster sugar
100 g dark chocolate, minimum 60% cocoa
125 g unsalted butter
250 g fresh cooked beetroot
1 tablespoon beetroot concentrate
1 teaspoon vanilla essence
1/2 teaspoon ginger essence
3 large egg, beaten
Heat oven to 180C (gas mark 4), grease and line 25cm (8in) circular and deep cake tin.
Sift cocoa and self-raising flour into mixing bowl, mix in sugar.
Melt chocolate and butter together in a bowl over hot water. Purée cooked beetroot, whisk in the beaten eggs and add beetroot concentrate.
Add beetroot and chocolate mixtures to flour/sugar/cocoa in mixing bowl and mix together thoroughly.
Pour mixture into cake tin. Cook for 50 minutes - 1 hour to skewer insert in top of cake is clean.
Leave cake to stand in cake tin 10 minutes, remove from tin and cool on rack.
2. Beetroot and Chocolate Cake (gooey)
250 g dark chocolate, minimum 60% cocoa
250 g light muscovado sugar
100 g self raising flour
2 teaspoon vanilla essence
2 tablespoon syrup
2 tablespoon honey
25 g cocoa powder
250 g raw beetroot
1 tablespoon beetroot concentrate
100 ml strong black coffee, strong
30 ml sunflower or corn oil
3 large egg, beaten
Heat oven to 160ºC (gas mark 3), grease round 20cm diameter 8cm high cake tin with loose bottom.
Melt chocolate in bowl over hot water. In separate bowl, peel and fine grate beetroot.
In large mixing bowl, beat eggs with sugar, vanilla essence, syrup and honey until pale and fluffy.
Fold in the flour and cocoa very carefully.
Fold in the beetroot, cooled chocolate, beetroot concentrate, coffee and oil until all mixed together.
Cook in middle of oven for 1h 20m. Cover top of cake with foil and cook for 40 minutes.
Leave cake to stand in cake tin 10 minutes, remove from tin and cool on rack.