About 8 -9 years ago, my wife was travelling and it was my son´s birthday. He wanted a chocolate cake, but I´d never made a cake in my life, so I called my bro (formerly executive chef at Sissinghurst Castle in Kent).
" Look up Nigella Lawson´s Chocolate Beetroot cake. Even my hairdresser could make that!"
Did so, Complete success, Uttely simple. Never fails.
So here it is - and I´m not sure if it´s exactly the same, but anyway, it works for me:
Ingredients
175 gms flour
10 gms baking powder
75 gms cocoa powder
225 gms caster (powdered) sugar
3 eggs
225 gms cooked beet(root)
200 mls oil ( corn oil or canola)
200 gms dark chocolate
200 gms thick cream
Method
" Look up Nigella Lawson´s Chocolate Beetroot cake. Even my hairdresser could make that!"
Did so, Complete success, Uttely simple. Never fails.
So here it is - and I´m not sure if it´s exactly the same, but anyway, it works for me:
Ingredients
175 gms flour
10 gms baking powder
75 gms cocoa powder
225 gms caster (powdered) sugar
3 eggs
225 gms cooked beet(root)
200 mls oil ( corn oil or canola)
200 gms dark chocolate
200 gms thick cream
Method
- Sift flour, baking powder, cocoa and caster(powdered) sugar into a bowl.
- Heat oven to 400°F
- Place the eggs, beetroot and corn oil in a blender and blend until smooth, then add to the dry ingredients. Mix together until well-incorporated.
- Pour into a buttered, floured baking tin and cook for 40 minutes.
- Meanwhile, heat the cream in bain-marie until almost boiling.
- Add the broken chocolate (I used Ghirardhelli, but you can use anything decent) and stir until barely melted to make the ganache.
- Remove from the heat and cool in the fridge.
- When the cake is ready, remove from the oven, allow to cool a while. Then cover with the ganache and consume as fast as possible.