“Chocolate and beetroot!”, you may well scream, “Are you mad?” These two ingredients might seem unlikely companions, yet they work tremendously well baked together in a cake.
I want to feel that cake I’m eating is offering some sort of health benefit. It means I can eat more of it. So what does the beetroot do? It adds fibre, and antioxidants, lowers blood pressure, and cleanses the liver. It’s a super food. And that’s enough reasons for me to bake with it.
If you have fussy eaters who may not be adventurous to try this combination, just don’t tell them. Like me, you might accidentally forget to mention the inclusion of beetroot, and in most cases, your guests will be non the wiser. You can then take great delight in announcing afterwards that they have just eaten chocolate cake packed with beetroot.
They might just thank you for it.
Chocolate and Beetroot Mini Cakes
For the cup cakes
100g chocolate – 70% cocoa, chopped into small pieces
150g softened butter
1 cup caster sugar
2 free range eggs
1 cup grated beetroot (2 small beetroot, peeled)
1 cup plain flour
¼ tsp baking powder
¼ tsp bi carb
1/3 cup milk
For the chocolate icing
100ml thickened cream
100g chocolate -70% cocoa, chopped finely
Pre heat oven to 180C or 160C fan forced. Line a 12 holed, ½ cup capacity muffin mould with paper cup cake liners. Place chocolate in a heat proof bowl over a shallow pot of simmering water. Stir and melt chocolate till smooth. Set aside to cool slightly.
Cream together butter and sugar till pale and fluffy. Add eggs one at a time, scrapping bowl between additions. Add grated beetroot and combine.
Sift flour, baking powder and bi carb onto butter and beetroot mix. Add milk and beat till combined. Pour in melted chocolate and mix till well combined.
Divide cupcake mix between the 12 cupcake cases. Bake for 20 minutes. Set aside on a baking rack to cool.
For the ganache icing, heat thickened cream in a small saucepan, turn off the heat just before it comes to the boil. Add the chopped chocolate, stand for 1 minute, then stir till chocolate melts and ganache is smooth. Stand for 10 minutes. Spread icing onto cooled mini cakes. Store left over cup cakes in a sealed container in the fridge.