I ordered up a bottle of beetroot juice in with my parcel this month, as I had a notion to see if this recipe would work as well with the juice as with cooked mashed beetroots.
I have in the past made beetroot and chocolate cake and I love the stuff, so I thought I would adapt my tried and tested recipe and use this beetroot juice instead of beetroot, and see what sort of results I would get.
So first up I measured out 200g coconut sugar, 40 g drinking chocolate (for a richer chocolate you can use cocoa or carob powder) and 160g wholemeal flour (you can use gluten free and 1 teaspoon baking powder instead if you want a gluten free option)
In a separate bowl mix 2 eggs with 160ml sunflower oil and 40ml beetroot juice.
Next melt 50g good quality dark chocolate (I used milk cooking chocolate as it was all I had, but it not quite as rich but works fine).
Stir the melted chocolate into the oil mix, and then slowly fold in the dry ingredients to get a sloppy mixture.
You can either cook this as small cakes, or make into a sponge.
You can sandwich the sponge together with a chocolate butter icing. I creamed 75g dairy free margarine, and then added 150g icing sugar and mix until totally combined. Melt 50g of a nice quality plain chocolate (or again cooking chocolate if you have none) and add 40g of it to the butter icing. Spread some on top of the sponge and/or the small cakes.
Drizzle the rest of the melted chocolate across the top. Make a small amount of icing using a few spoonfuls of icing sugar and a few drops of beetroot juice and drizzle across the cake as well.
|ooops forgot about them.|
My small cakes came out the oven with a top layer of charcoal
oops I forgot about them, so I trimmed the tops off and creamed two together and then decorated them.
Cool in the fridge for an hour and then enjoy.
This cake is very much a brownie texture and is pleasantly different.
Next up I thought I would try my micro-nutrient cake with beetroot juice instead of tea or star anise as I have done previously. Same recipe but I made it gluten free so that E could get some, feel quite guilty taking stuff over for her mum to guinea pig without taking something that she can eat.
Also made some of this into small cakes for E and added her some chocolate butter icing and chocolate.
This cake I would say to eat on its own was a bit to "beetrooty", quite strong and earthy, an acquired tast. But it was lovely with custard and I also tried it with some dairy free cheese spread just to take the edge of the tang, and oh had a slice with butter and enjoyed it as well.