Mad mixes

I’ve always been fascinated by crazy combinations of flavours à la Heston Blumenthal, and one in particular that really captured my imagination was chocolate and beetroot cake. I first heard about this a few years back and was quite excited at the thought of such an unusual marriage.

I finally gave this cake a go last weekend, and can wholeheartedly confirm that the mix is just brilliant! Surprisingly, you only get the slightest hint of beetroot and this fades as each day passes; by day two it was imperceptible.

Aside from bringing extra sweetness, it seems that beetroot’s main function in this recipe is to keep the cake super moist. So much so that on day 1 of the cake’s existence it was almost puddingy in consistency. My co-taster Charlotte noted that it was ever so slightly redder in colour, also.

If you love chocolate cake you will not be disappointed by this deliciously rich recipe which keeps its moist, velvety texture for days afterwards. I have to add that I quite enjoyed the touch of beetroot on day one, too, not to mention the opportunities this cake affords for playing ‘guess the unusual ingredient’ with tasters! It’s a fun way to work out who among your friends has a delicate palate…

Chocolate Beetroot Cake

100g drinking chocolate
230g self-raising flour
200g golden caster sugar
100g dark chocolate (minimum 60% cocoa solids), broken into pieces
125g unsalted butter
250g cooked beetroot
3 large eggs
To serve
Icing sugar for dusting

Prep time: 30 mins
Cooking time: 50 mins
Use: 18cm (7in) round cake tin
Makes: 8 slices

1 Preheat the oven to 180C/350F/Gas 5. Butter and flour the cake tin.
2 Sift together the drinking chocolate and the self-raising flour, then mix in the sugar.
3 Melt the chocolate and butter together in a heatproof bowl suspended over a saucepan of barely simmering water.
4 Now purée the beetroot in a food processor, whisk the eggs, then stir them into the beetroot.
5 Add the wet beetroot and chocolate mixtures to the dry ingredients and mix together well.
6 Pour the mixture into the cake tin and bake for around 50 mins or until an inserted skewer comes out clean. Remove from the oven and leave to stand in the tin for 10 mins before turning onto a wire rack to cool. Serve dusted with icing sugar.