The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24619/chocolate-and-beetroot-cake

LifestyleFOOD.com.au

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.

Ingredients

  • For the Cake

  • 250g fresh small beetroots

  • ¼ cup espresso coffee

  • 200g unsalted butter at room temperature

  • 200g dark chocolate70%

  • 1 cup plain flour

  • 3 tablespoons dark cocoa powder

  • 5 large eggs at room temperature

  • 1 cup caster sugar

  • 1 ¼ teaspoons baking powder

  • ¼ teaspoon of salt

  • Butter for greasing

  • For the Filling

  • 250g mascarpone, room temperature 

  • 500g cream cheese, room temperature

  • 100g unsalted butter, room temperature

  • 200g pure icing sugar, sifted

  • 1 vanilla bean

  • 1 lemon

  • 250 ml thickened cream

  • For the Ganache

  • 500g dark couverture chocolate

  • 500ml pure cream

  • For the Candied Betroot

  • 2 fresh baby beetroots

  • 2 chioggia beetroots (dark red skin with alternating pink and white rings)

  • 1 ½ cup water

  • ½ cup of caster sugar

  • For Decoration

  • 12 ea Edible flowers such as pansies violets – purples & reds

  • 200g walnuts whole (shelled)

  • Equipment

  • 2x 7inch round cake tins

  • 1cm star nozzle for piping bag

Method

  • For the Cake:

  • 1.

    Grease and line cake tins with baking paper.

  • 2.

    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.

  • 3.

    Preheat oven to 180 degrees celsius.

  • 4.

    Place dark chocolate in a double boiler on the stove and melt, avoiding stirring.

  • 5.

    Separate eggs.

  • 6.

    Once chocolate has melted brew instant coffee with boiling water and add to bowl. Add cubed butter and allow to melt.

  • 7.

    Once chocolate mix has cooled add egg yolks and puréed beetroot.

  • 8.

    Put egg whites into the bowl of a stand mixer with whisk attachment and whisk until stiff. Gradually add sugar.

  • 9.

    Sift together flour, cocoa and baking powder and salt.

  • 10.

    Fold egg whites into chocolate and beet mixture.

  • 11.

    Fold in flour mix.

  • 12.

    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:

  • 1.

    In the bowl of a stand mixer with paddle or beater attachment place cream cheese, mascarpone and butter and beat until fluffy.

  • 2.

    Add scraped seeds of vanilla and zest of lemon.

  • 3.

    Add sifted icing sugar and beat until fluffy.

  • 4.

    Whip thickened cream.

  • 5.

    Fold into cheese mix to avoid splitting.

  • For Dark Chocolate Ganache:

  • 1.

    Chop chocolate into small pieces so that it melts easily, place into heatproof bowl.

  • 2.

    Heat cream in saucepan on a low-medium heat until bubbles begin to appear then remove and pour over chocolate.

  • 3.

    Whisk until really smooth.

  • 4.

    Allow to rest for a couple of minutes.

  • For Candied Beetroots:

  • 1.

    Slice beetroots as thinly as possible using a mandolin.

  • 2.

    Place water and sugar in a small saucepan, stirring until sugar has dissolved.

  • 3.

    Add beetroots and cook until slightly translucent.

  • 4.

    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.

  • Assembly:

  • 1.

    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.

  • 2.

    Repeat with remaining layers.

  • 3.

    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.

  • 4.

    Using a palette knife encourage the ganache to run down the sides of the cake, enclosing it completely. Leave and allow to set.

  • 5.

    Transfer to serving plate and top with flowers, candied beetroot and sprinkle with chopped walnuts.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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