This is a really simple cake recipe to whip up for a lazy sunday lunch, but it is so incredibly moist and chocolatey that your guests will never know! I really love incorporating savoury ingredients, especially vegetables into cakes.
Beetroots are a fantastic addition to any cake, as they create a vibrant coloured sponge and have the added bonus of being naturally sweet.
– 2 cooked beetroots
– 250g plain flour
– 300g caster sugar
– 80g good quality cocoa powder
– 1 1⁄2 tsp baking soda
– Pinch of salt
– 2 eggs
– 177g warm water
– 60g olive oil
– 200g 54% dark chocolate
– 100g full fat milk
– 60g butter
1. Preheat the oven to 180 degrees celcius/gas mark 6.
2. Grease and line one 8 inch/20cm cake tin.
3. In a food processor, blitz together the cooked beetroots until smooth, if necessary add a small quantity of the warm water to achieve a smoother consistency.
4. In a large bowl, sift together the plain flour, caster sugar, cocoa powder, baking soda and salt.
5. In a separate bowl whisk together the eggs, until light and pale.
6. Create a well in the center of the dry ingredients and fold in the beetroot, olive oil, warm water and finally the eggs, until the mixture is smooth.
7. Transfer the mixture to the prepared tin, level out the the edges and bake for 30 minutes, remove from the oven and allow to cool in the tin for approx 5 minutes before turning out onto a wire rack to cool completely.
1. In a small saucepan, bring the milk to a boil, and remove the pot from the heat.
2. Stir in the chocolate, continue stirring until all the chocolate has melted.
3. Lastly stir in the butter while the mixture is still warm, this will give a glossy shine to the glaze.
4. Pour over the chocolate beetroot cake, and allow to set.
The Flour Artist was created in 2015 by Julie Reardon, a Dublin based baker. After graduating from a BA in culinary arts, Julie continued working in restaurants as a pastry chef under some incredible mentors such as, Brian Walsh owner and chef of the successful Pigeon House Clontarf and John and Sandy Wyer of Forest Avenue. Once Julie had gained some invaluable experience she went on to work for the talented Caryna Camerino founder of Caryna’s Cakes and the award winning Camerino Bakery, here is where she developed a new set of skills and a passion for cake decorating, and so in 2015 The Flour Artist was created. From the outset Julie’s ethos has been to create unique and natural cakes, using primarily buttercream, fresh flowers and fruits in her creations. Sourcing where possible seasonal, local and free range produce which is reflected in her baking.