225g can cooked whole beetroot, drained and juice
reserved
115g unsalted butter, softened
550g light brown sugar
3 eggs
15ml vanilla essence
75g unsweetened chocolate, melted
285g plain flour
10ml baking powder
2.5ml salt
120ml buttermilk
chocolate curls, to decorate (optional)
For
the frosting
450ml double cream
500g plain chocolate, chopped
15ml vanilla essence
Method:
Preheat the oven
to 180.C/350"F /Gas 4. Grease two 23cm/9in cake tins
and dust with cocoa powder. Grate the beetroot and
add it to its juice. Beat the butter, brown sugar,
eggs and vanilla until pale and fluffy. Beat in the
chocolate.
Sift together the
flour, baking powder and salt. With the mixer on low
speed and beginning and ending with flour mixture,
alternately beat in flour and buttermilk. Add the
beetroot and juice and beat for 1 minute. Fill the
tins and bake for 30-35 minutes, until a skewer
inserted in the centre comes out clean. Cool for 10
minutes, then unmould and cool.
To make the
frosting, heat the cream until it just begins to
boil, stirring occasionally to prevent scorching.
Remove from the heat and stir in the chocolate,
until melted and smooth. Stir in the vanilla. Strain
into a bowl and chill, stirring every 10 minutes,
for 1 hour.
Sandwich and
cover the cake with frosting, and top with chocolate
curls, if using. Allow to set for 20-30 minutes,
then chill before serving.
Cakes Recipes - Chocolate Layer Cake Recipe
