Beetroot in a cake??!!!

‘Chocolate beetroot cake,’ has been a phrase that has both intrigued and repulsed me for YEARS!   No, I just couldn’t do it.  So many opportunities to do a trial and so many reasons to not go there. Please, don’t get me wrong, I am a big beetroot fan in its many of its guises; most importantly; a burger is no burger of mine without it.  But, no matter how many people said a beetroot chocolate cake was all kinds of wonderful, I just couldn’t make the leap….until today.

When I decided to listen to my family and post reviews of the recipes I tested, I knew there were 2 recipes that I have avoided for decades yet, never been able to let go of.

Time to make the plunge; this Moist Chocolate Beet Cake recipe is originally by Nigel Slater but I found it via David Lebovitz website.  I followed the recipe to the letter, although I did not have an 8 inch springform so used a 7 inch and had batter left over.  You definitely need an 8 inch and in fact I probably could have used a 9 inch pan.

 

 

 

“A beautifully textured cake, full of deep chocolate flavour and just enough sweetness to balance the bitterness of the cocoa. If you  like chocolate and beetroot paired, this is a spectacular recipe!  For the adventurous, definitely try it, you might find you enjoy it.”

Taste 

Texture 

Do I have a good recipe for…

Gluten free substitution suitable.   I would feel happy to bake this cake with a gluten free flour substitute.  It may have a slightly gummy feel to it though.  Another option would be to substitute half almond meal and half gluten free flour.  I feel all almond meal would change the texture too much.

Unrefined sugar substitution suitable.  This cake would actually take on a whole new complexity of flavour using coconut sugar or rapadura sugar.  The caramel flavours of these sugars would really give you a lovely depth of flavour.  To avoid grittiness, process the sugar until it is finer before you use them.  Raw castor sugar or Stevia would also work.

Recipe as written, is nut free.

 Not dairy free.  The flavour that is added by this amount of butter would make it difficult to change out for anything else.

What would I change?  As a chocolate beet cake it was beautiful, I wouldn’t change it at all.  Although, I found the flavour of beetroot had mellowed even more after 2-3 days.Since I am a big believer of allowing chocolate cakes time to develop in flavour, I would even consider making it 2 days ahead of serving.

I personally, would consider cutting the beetroot with some green apple to help smooth the transition between chocolate and beetroot.  But hey, that’s just me!

To ‘Bliss’ it, I would serve it with sour cream on the side to give it a punchier flavour and a creamier accompaniment.  Creme fraiche was a little bit delicate in flavour and texture for me and I didn’t really think the poppy seeds did anything for it.  I would consider a really airy cream cheese frosting for it as well, but it would definitely have to be whipped within an inch of its life!

Wow, so there it is; Nigel Slater’s Moist Chocolate and Beet Cake.  What a great start!

I hope you  have enjoyed my first recipe review, and found it useful?  Would love to hear what you think.

See you next time 😉 X

PS if you are looking to get a springform pan, it is definitely worth spending a little bit more money to get one that won’t leak!
This is a link to Amazon.com, for a particularly highly rated tin by Kaiser, that won’t break the bank.

Kaiser Bakeware Noblesse 8-Inch Round Non-Stick Springform Pan