October 17, 2013
So we’d be failing in our duty to you if we didn’t provide a gorgeous recipe for something chocolatey and cakey that goes perfectly with a brew.
And there’s a quirky twist too, thanks to the surprisingly delicious addition of beetroot.
It’s a creation by our talented friends at the Clandestine Cake Club. We hope it gets you in the baking mood!
Velvet Chocolate and Beetroot cake with Amaretto Ganache
Filled and covered with a smooth velvet Amaretto ganache, this also features beetroot, which adds moisture and texture to any cake. And the dark sugar adds balance with the smooth chocolate flavours.
Total time (prep & bake): 1 hours 35 minutes
Serving size: 10-12
For the chocolate decorations
150g dark chocolate
For the cake
200g butter softened
200g dark soft brown sugar
3 large eggs
150g dark chocolate around 50% cocoa solids
1/4 teaspoon baking powder
200g self raising flour
150g cooked beetroot – grated
For the filling
2 large tablespoons strawberry preserve
For the ganache
400g dark chocolate around 50% cocoa solids finely chopped or grated
170ml double cream
30ml amaretto liqueur
Make the chocolate decorations
1. Place the chocolate in a heatproof bowl over a pan of simmering water. Heat until melted.
2. Place the chocolate in a piping bag with a very tiny nozzle.
3. Pipe squiggly clusters of lines on a strip of cellophane. Place in the fridge to set.
4. Make as many as you wish, any left over decorations can be kept in a sealed container for use on other cakes. Keep in a cool place away from heat
Make the cake
1. Preheat the oven to 170deg fan assisted. Grease and line 2 x 19cm/7.5ins loose bottomed sandwich tins
2. Melt the chocolate in a heat proof bowl over a pan of simmering water. Put aside to cool but not set.
2. Beat the butter and sugar together until well combined and lighter in colour
3. Add the eggs one at a time adding a little flour to help prevent curdling
4. Add the remaining flour and baking powder, mix until well combined
5. Add the beetroot and cooled chocolate and mix until well combined
6. Divide the mixture between the two baking tins
7. Bake in the oven for around 30-35 mins or until baked. Using a skewer to test the centre of the cakes until it comes out clean.
8. Leave to cool in the tins for 15 mins before turning out onto a wired wrack to cool completely
Make the ganache
1. Heat the cream almost to boiling
2. Pour the cream over the chocolate in a heatproof bowl
3. Allow to stand for a few moments to allow the heat to penetrate the chocolate
4. Gently stir until all the cream and chocolate are nice and smooth
5. Add the amaretto and mix until well combined
6. Leave to cool
Assemble the cake
1. Sandwich the two cakes together with the strawberry preserve and a thin layer of ganache
2. Cover the top and sides of the cake with the remaining ganache leave a little behind for piping
3. Place the cake in the fridge to set a little
4. Remove the cake from the fridge and place the remaining ganache in a piping bag, use this to fix your chocolate squiggle decorations around the cake.