Using beetroot in this cake gives it extra moistness and depth of flavour and you are eating one of the seasonal foods as well. The gold lustre dust elevates a simple cake to something special.
- 4 medium cooked beets
- 2 tablespoons oil
- 75g (1/2 cup) cocoa powder
- 190g (1 ½ cups) plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 55 g (1/4 cup) plain chocolate- coarsely chopped
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 4 eggs
- 240g (1 ¼ cups) light brown sugar
- 1 teaspoon salt
glaze:
- 110g (1/2 cup) plain chocolate
- 90g (1/4 cup) honey
- 25g (2 tablespoons) coconut oil (or margarine)
- gold dust/ flakes (optional)
for the cake:
Preheat oven to 180˚ Celsius/ 350˚ Fahrenheit
Cut beetroots into large pieces, place in blender, add 1 tablespoon of water and puree until smooth. You should have one cup of puree when done. Line bottom of 8 inch/ 20cm round cake pan with baking paper. Grease the paper, dust with cocoa powder and then tap out the excess.
In a medium bowl whisk together, flour, baking powder, baking soda, cinnamon and cocoa powder. Set aside.
In a microwave safe bowl place the chocolate and oil and microwave on high for 20 seconds, stir, and keep on blasting in 20 second blasts and stirring until smooth and melted. Once melted stir in vinegar, vanilla and 1 cup beetroot puree and mix until smooth.
In the bowl of a stand mixer, fitted with whisk attachment (or hand held electric mixer in a large bowl), beat the eggs and brown sugar and salt until more than tripled in volume, about 5-7min.
Pour the chocolate beet mixture into the egg mixture and beat until just combined. Add the dry ingredients and beat on lowest speed, scraping down sides until combined.
Transfer batter to prepared pan, bake cake until top springs back when gently pressed and a knife inserted in the middle comes out clean, 45-50min. Let cool and remove cake from mould, let cool before adding glaze.
For the glaze:
In a small sauce pan over low heat combine the chocolate, oil and honey, stirring continually until melted and glossy. Immediately pour over the cake and using the back of a spoon distribute evenly over the cake.
While glaze is still shiny but not yet fully set, sprinkle with gold dust if using.
