I love the fact that my blog now covers a broader range of subjects because it means I can include posts like this! I absolutely love baking, but I really don’t do it often enough. I thought it’d be fun to find some recipes I want to try out and review them for you!! Plus I’ll be including the recipe so you can make it too if it looks delicious enough 😀
So first up is a chocolate cake with a twist, the BBC Good Food’s Eggless Beetroot Cake. I know what you’re thinking, it sounds awful, but with chocolate in the mix it’s a pretty awesome cake! You can’t really taste the beetroot but it keeps it moist (hate that word!!) and it gives the cake a lovely red/brown colour.
I had to improvise a little with this recipe as it says use a 20 cm springform cake tin. My smallest is 22 cm so I decided to add half again to all the ingredients so that the cake wouldn’t be too thin! (I.e. if the recipe says 100 ml of oil, I used 150 ml instead.) All the bits in Italics are little things I’ve added to the information 😀
Ingredients (as per the instructions):
- 100ml rapeseed oil (I used vegetable oil for this instead.)
- 175g (drained weight) vacuum-packed beetroot (not in vinegar)
- 175g dark soft brown sugar (I didn’t have any dark sugar, so I used light, it seemed to work just as well!)
- 200g self-raising flour
- 1 tbsp baking powder
- 50g cocoa powder
- 200g 0% fat natural yoghurt (I used low fat rather than non-fat as it was cheaper.)
- 2 tsp vanilla extract
Equipment I used:
- Kmix mixer
- Weighing scales
- Measuring jug
- Measuring spoons
- Hand blender and saucepan
- Springform cake tin (not pictured)
- Spatula (not pictured)
- Skewer (not pictured)
- Heat oven to 180C/160C fan/gas 4 (to be honest, I always heat the oven when I’ve finished – saves wasting electricity if you take ages to do something!) Grease and line a deep 20 cm springform cake tin with baking parchment (for this step I lined the bottom only with greaseproof paper and greased the edges with butter).
- Tip the beetroot into a food processor and whiz to a purée. Add the remaining ingredients, along with ¼ tsp salt (bugger, I knew I forgot something. I also mixed the ingredients in my Kmix rather than in a food processor) and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hour or until a skewer comes out clean. (Although I had a slightly larger quantity of ingredients, my cake only needed 50 minutes!)
- 100g icing sugar
- 50g dark chocolate (at least 80% cocoa solids) (Asda smartprice chocolate is only 50% but it still tastes heavenly!!)
- 1 tbsp cocoa powder
- 3 tbsp skimmed milk
- dark chocolate shavings, to serve (optional) (I didn’t bother with this step.)
- Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
- Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.
- Time: 20 minutes prep + 50 mins cooking time.
- Difficulty rating: It was really easy to make, although I did manage to get beetroot everywhere when I blended it 😀
- Taste: It tastes amazing, you can’t taste the beetroot, but it keeps the cake nice and moist. The icing is incredible and works really well with the cake.
- Would I make it again?: Definitely!
- Verdict: 5/5.
Have you had beetroot cake before? Would you try and make one yourself? Let me know in the comments below 🙂 x