I don’t know about you, but a few years ago I would never have thought of combining chocolate and beetroot in a cake. It sounds strange, and the look on my fiances face when I told him I had made a Chocolate Beetroot Cake proved my point. He looked at me dubiously and said “sounds interesting”, which is his polite way of saying I’m not sure I like the sound of this. When I handed him a piece to try he looked at me worryingly and I could tell he wasn’t too sure if he wanted to try it. But my ever faithful and supportive taste tester plucked up the courage to try this strange sounding cake. To his surprise, and I must admit mine too, he really enjoyed it. The word delicious was even uttered! Score one for the Chocolate Beetroot Cake!
Googling Chocolate Beetroot Cake you will actually find the concept not all that strange, with numerous recipes coming up in search results. I’d bookmarked a chocolate beetroot cake recipe some time ago, thinking, sounds different but I’m willing to give it a try, but had never actually gotten around to it. So, when I had some leftover beetroot marmalade from making the Beetroot and Goats Cheese Jalousie I posted last week and was stuck for ideas on how to use it I recalled that long neglected chocolate beetroot cake recipe I had bookmarked and I thought I’d see how the marmalade would go in a chocolate beetroot cake. And you know what? It works amazingly well! The beetroot adds a subtle earthy depth and the spices from the marmalade add another delicious dimension.
So, this rather strange sounding Chocolate Beetroot Marmalade Cake is my submission to the latest Sweet Adventures Blog Hop. This months theme, hosted by the lovely Nic from Dining With A Stud, is Love At First Bite. While it might seem obvious to go down the romance path given the theme, and the fact it was Valentines day only a few days ago, I wanted to do something a little different. And chocolate is one of my great food loves, especially dark chocolate – as you can probably tell from the numerous chocolate recipes here on Delicious Everyday – so I really couldn’t go past sharing this delicious, yet different chocolate cake with you. Also apparently beetroot juice has long been considered an aphrodisiac since the Roman times, and well, we all know the seductive powers of chocolate, so in this cake you get of a double dose of lovey goodness!
So tell me, what is the strangest sounding cake you have eaten, and did you like it? Have you ever made or tried a chocolate beetroot cake?
Adapted from Neil Perry's Chocolate and Beetroot Cake.
20 minsPrep Time
1 hour 15 sCook Time
- 400g dark chocolate, chopped
- 6 eggs, separated
- 150g caster sugar
- 1 1/2 cups of Beetroot Marmalade
- 100ml pouring cream, whisked to soft peaks
- 75g almond meal
- Preheat oven to 175 celsius (350 Fahrenheit) and grease and line a 20cm spring form tin with baking paper. Note the tin needs to be water tight as it will be placed in a water bath to cook.
- Place the chocolate in a heat proof bowl and melt over a saucepan of simmering water until almost melted. Stir until melted and set aside.
- Whisk the egg yolks and 100g of sugar in an electric mixer fitted with a whisk attachment until pale and creamy. Add the melted chocolate and beetroot marmalade and stir to combine. Set aside while you whisk the egg whites. If you only have 1 bow for your mixer place the mixture into a large bowl and wash and thoroughly dry the mixing bowl before continuing.
- Place the egg whites in the mixing bowl along with a pinch of salt and whisk until soft peaks are formed. Add the remaining 50g of sugar and whisk until smooth and glossy.
- Fold the whipped cream and egg white mixture through chocolate and egg yolk mixture until combined. Finally, fold through almond meal.
- Spoon the mixture into the prepared cake tin. Place the springform pan into a roasting pan, and pour in enough boiling water to come halfway up sides of tin. Bake for 45 minutes, before reducing the oven to 150 celsius (300 fahrenheit) and bake for 30 minutes or until cake springs back when lightly pressed.
- Turn off oven, and cool the cake in oven for 20 minutes before finally removing. Loosen the springform tin and allow to cool in the pan for another 15 minutes before removing. Dust with cocoa powder and serve with cream or ice-cream.
You can find the Beetroot Marmalade recipe here. This cake tastes better the second day as it gives time for the flavours to develop.
Sweet Adventures is a monthly, dessert-themed blog hop organised by JJ from 84th & 3rd, KC from The Capers of the Kitchen Crusader, Jennifer from Delicious Everyday, Nic from Dining with a Stud, and Christina from The Hungry Australian.
This month’s Blog Hop event, Love At First Bite, is being hosted by Nic from Dining With A Stud. We hope you enjoy this fun desserts event. Check out all of the other delicious Love At First Bite submissions below.
For detailed instructions on how to join this fun event, check out Nic’s blog.