approx 3 regular sized beets cooked and pureed
200g dark chocolate
1 cup self raising flour
4 tbsp cocoa
200g brown sugar
1. Preheat oven to 170c
2. Melt chocolate over a pan of boiling water and then let cool for 5 minutes – or melt in the microwave.
3. In a bowl add the butter and 150g of sugar and cream till soft and fluffy, add the yolks.
4. Put the egg whites and remaining 50g of sugar in a separate clean bowl and whisk until stiff peaks form.
4. Add the beetroot to the chocolate mixture and combine, then add that to the butter and yolk mixture.
5. Sift in the flour and cocoa powder, add 1/4 of the egg white mixture to the chocolate mixture to loosen it then fold the rest in gently.
6. Pour into two greased baking tins and bake for approx 45/50 minutes.
7. When cooled spread one cake generously with the chocolate butter cream, top with the second cake, then spread generously with icing letting it drizzle wickedly down the sides.
Chocolate butter cream
1 1/2 cups butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)
3 3/4 cups powdered sugar
3/4 cup best quality cocoa powder*
3 – 4 Tbsp heavy cream
1 1/2 tsp vanilla extract
1. Whip butter on moderately high speed until very pale and fluffy (nearly white in colour), about 6 – 8 minutes. 2. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
3. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 – 5 minutes.
Adapted from French Farmhouse Cookbook
2 cups heavy cream
420 g bittersweet chocolate, broken into pieces
Heat the cream over medium-high heat to just below a simmer. Remove from the heat, and add the chocolate piece by piece, stirring as it melts, until blended. Let cool for a few minutes until it is the consistency of a thick but easily spreadable frosting.
Picture credit: Mowie Kay