Recipes

Beetroot and chocolate cake

So with our abundant crop of beetroot I’ve been reading about different ways to use beetroot. And as fate would have it when I went to a cafe recently there was a lovely looking beetroot and chocolate cake. Now it seems to be very on trend to include vegetables in your cakes. Carrot cake has obviously been popular for a number of years but I’ve also seen lots of recipes recently for courgette cake, parsnip cake, sweet potato cake and even spinach cake. Why is this so popular? Is it that because people see vegetables in cakes they feel less guilty about eating them? Are they (or do they seem) healthier? Is everyone suffering from a glut of homegrown veggies that they need to use up? Or are desperate parents trying to find novel ways to help their toddlers get their five a day (or is it supposed to be seven a day now, I lose track). Whatever everyone else’s reason, I’m trying beetroot cake as I’ve got lots of beetroot. Now I’ve never been a fan of carrot cake (and have never tried any other vegetable cake) as the idea of vegetables in cakes really puts me off. But I’ve been assured that you can’t really taste the beetroot in a beetroot and chocolate cake so I’m going to test it out when I have friends come round this week. 

There are loads of recipes out there for chocolate and beetroot cake so I’ve gone with one which has been recommended by a Facebook gardening group. It also has the beetroot raw and grated which appealed to me more than including it cooked. I have to say I was slightly (very) nervous about how it was going to turn out whilst mixing as it looked pretty disgusting. 


However, when it came out it looked like, well, a normal chocolate cake.



I was very worried about the taste still and wasn’t sure if I was brave enough to let my friends try it without sampling it first, as I pride myself on my ability to produce an alright tasting sponge. So J and I cut ourselves a piece each and quickly covered it in chocolate spread (I’ll do a proper icing for the rest tomorrow but will have to wait for it to be stone cold first). 


And the verdict? Totally amazing. Really moist. I coudn’t taste the beetroot, although J said that he could. It was light (surprising when it was cooking for nearly an hour) and had a lovely rich chocolate taste without being too sickly. It’s definitely one to try again and has helped, a bit, to use up some of our beetroot. 

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