Made with marscarpone, beetroot and espresso coffee, this incredible flavour combination will blow you mind. Just be sure to let it cool before you ice it.
For the Cake:
Grease and line cake tins with baking paper.
Boil beetroots in unsalted water until tender then rinse under cool water. When cool to touch peel off skins and blitz in food processor until coarse purée.
Preheat oven to 180 degrees celsius.
Place dark chocolate in a double boiler on the stove and melt, avoiding stirring.
Once chocolate has melted brew instant coffee with boiling water and add to bowl. Add cubed butter and allow to melt.
Once chocolate mix has cooled add egg yolks and puréed beetroot.
Put egg whites into the bowl of a stand mixer with whisk attachment and whisk until stiff. Gradually add sugar.
Sift together flour, cocoa and baking powder and salt.
Fold egg whites into chocolate and beet mixture.
Fold in flour mix.
Pour into cake tins and reduced oven temperature to 160c. Bake for 30-40 minutes, making sure cake still has a bit of a wobble to it. Cool on wire wrack.
For the Mascarpone Filling:
In the bowl of a stand mixer with paddle or beater attachment place cream cheese, mascarpone and butter and beat until fluffy.
Add scraped seeds of vanilla and zest of lemon.
Add sifted icing sugar and beat until fluffy.
Whip thickened cream.
Fold into cheese mix to avoid splitting.
For Dark Chocolate Ganache:
Chop chocolate into small pieces so that it melts easily, place into heatproof bowl.
Heat cream in saucepan on a low-medium heat until bubbles begin to appear then remove and pour over chocolate.
Whisk until really smooth.
Allow to rest for a couple of minutes.
For Candied Beetroots:
Slice beetroots as thinly as possible using a mandolin.
Place water and sugar in a small saucepan, stirring until sugar has dissolved.
Add beetroots and cook until slightly translucent.
Transfer beetroot using a slotted spoon onto a baking tray lined with a non-stick baking mat and bake at 250 degrees celsius until crispy.
Slice each cake in half to give you four layers of cake. Place the first down on a wire rack (this is necessary later on for the ganache) and top with 1/3 of the mascarpone filling, smoothing with a palette knife.
Repeat with remaining layers.
Once you have assembled the cake take the chocolate ganache which should still be quite runny (if not sit on top of a double boiler for a minute or so to loosen) and pour into the centre of the top cake.
Using a palette knife encourage the ganache to run down the sides of the cake, enclosing it completely. Leave and allow to set.
Transfer to serving plate and top with flowers, candied beetroot and sprinkle with chopped walnuts.
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