Chocolate Beetroot Cake with Mascarpone Frosting

Chocolate beetroot cake with mascarpone frosting, much much more than just a pretty colour.

Chocolate beetroot cake with mascarpone frosting

I’m having a bit of a love affair with beetroot at the moment as you can probably tell from my last two posts. This is actually the first time I’ve made a beetroot cake, I always thought it was maybe just a bit of a gimmicky addition that didn’t really add anything to the cake. I was wrong it really does make the cake gorgeous. Its moist and gives it a real fudgey quality which is lovely. I also think it adds an earthy depth of flavour and an intensity to the colour of the cake too.

Chocolate beetroot cake with mascarpone frosting

Chocolate beetroot cake with mascarpone frosting

I also added beetroot powder to the mascarpone frosting, this admittedly was more for aesthetic purposes. It has a huge colour pay off and you only need the tiniest amount, its a perfect natural food colouring. Isnt it just such a wonderful colour.

Chocolate beetroot cake with mascarpone frosting

Chocolate beetroot cake with mascarpone frosting

I wanted to let you all know that the second issue of the Hoc Supperclub magazine is now available for pre-order. The issue is called harvest, gather, feast and is an ode to Autumn. It celebrates food and cultures from all over the world. I have two recipes featured in the magazine this time, a rosehip jelly glazed ham and a polenta and mushroom dish that’s close to my heart. You can go to house of coce to order your copy or head @hocsupperclub on instagram to get a sneak peek.

Thank you for reading.

x

Chocolate beetroot cake with mascarpone frosting

Chocolate Beetroot Cake with Mascarpone Frosting

Chocolate beetroot cake with mascarpone frosting

  • Cook Time: 30m

Ingredients

  • 345 g Cooked beetroot
  • 85 g Dark Chocolate at least 70%
  • 150 g Self raising flour
  • 30 g Cocoa powder
  • Pinch of salt
  • 150 g Soft brown sugar
  • 3 Eggs
  • 150 ml Olive oil
  • 250 g Mascarpone
  • 100 g Icing sugar
  • 1 tsp. Beetroot powder

Instructions

  1. Preheat the oven to 180c/160fan/gas 4/ 350f. Line a deep baking tray with parchment.
  2. In a blender puree the beetroot and set aside. In a bowl over a pan of simmering water add the chocolate and melt, combine with the beetroot.
  3. In a separate bowl mix together the flour, cocoa, salt and sugar. Add in the beetroot and chocolate to the flour and combine well. Beat in one egg at a time and then gradually mix in the oil until fully incorporated.
  4. Pour into the cake tin and bake for about 30 minutes. Leave to cool and make the frosting. In a bowl whisk together the mascarpone, icing sugar and beetroot powder until smooth. Spread all over the chocolate cake and sprinkle with a little more beetroot powder. Cut into squares.