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