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Marcus Wareing's chocolate and beetroot cake
Makes ONE 20CM CAKE, SERVES 8-10 Cakes, Bread and Pastries
Ingredients
- 250g caster sugar
- 2 eggs
- 200g plain yoghurt
- 75g cocoa powder
- 2tsp baking soda
- 1⁄4tsp salt
- 250g flour
- 2tsp baking powder
- 150g unsalted butter, at soft room temperature
- 200ml strong hot coffee
- 150g raw beetroot, peeled and finely grated
For the glaze
- 100ml double cream
- 2tbsp caster sugar
- 2tbsp cocoa powder sifted
- 100g dark chocolate
Method
Preheat the oven to 180C/160C Fan/Gas 4. Place all of the cake ingredients in the food processor in the order as above and pulse until smooth. Pour into a greased, solid-bottomed, high-sided 20cm cake tin and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre comes out clean. Cool completely in the tin. Tip out the cake carefully, then slice off the top dome. Turn over and place on a stand or plate with the flat base now uppermost.
For the glaze, combine all of the ingredients along with 4tbsp water in a pan over a low heat. Allow the sugar to dissolve gently and the chocolate to just start to melt (otherwise it becomes too oily). Remove from the heat and stir continuously to melt the chocolate completely. Set aside for 10 minutes, then stir well and pour onto the centre of the cake. Use a spatula to smooth it over the top, letting it drip over the edge.
This recipe was taken from the April 2020 issue of Food and Travel.
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