The Great British Bake Off: The Big Book of Amazing Cakes by Paul Hollywood Prue Leith & The Bakers

Author:Paul Hollywood, Prue Leith & The Bakers
Language: eng
Format: epub
Publisher: Little, Brown Book Group

Chocolate Beetroot Cake

This is Rosie’s mum’s chocolate beetroot cake. She makes it for all family birthdays, every year. It’s a super-moist, super-easy bake that everyone loves!

FOR THE SPONGE

200g salted butter, diced

100g 70% dark chocolate, broken into pieces

200g fresh, cooked beetroot in natural juice, finely grated

200g self-raising flour, sifted

1 teaspoon baking powder

50g dark cocoa powder

250g dark brown soft sugar

4 large eggs

FOR THE CHOCOLATE FUDGE ICING

200g condensed milk

½ teaspoon vanilla extract

50g unsalted butter, diced

100g 70% dark chocolate, chopped

YOU WILL NEED

18cm round cake tins × 2, greased, then base-lined with baking paper

1 Heat the oven to 180°C/160°C fan/350°F/Gas 4.

2 Place the butter in a medium pan over a low heat and heat gently for about 1 minute, until melted. Remove the pan from the heat and add the chocolate. Leave for 5 minutes, then stir until the chocolate has melted. Allow to cool for 10 minutes.

3 Place the beetroot in a large mixing bowl. Using a wooden spoon, stir in the flour, baking powder, cocoa, sugar and eggs, then stir in the cooled butter and chocolate mixture until fully combined.

4 Divide the mixture between the two cake tins and bake for 30-35 minutes, until a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

5 To make the icing, pour the condensed milk into a small pan with the vanilla and warm it over a low heat for 1-2 minutes, stirring continuously to prevent burning, until the milk is hot but not boiling. Remove the pan from the heat and add the butter and chocolate. Leave for 2-3 minutes, then stir until the butter and chocolate have melted and the mixture is smooth. Allow to cool until spreadable (about 1 hour).

6 When the icing is ready, spread one sponge, top-side down, evenly with half the icing. Stack the second sponge on top and spread with the remaining icing to finish.

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