I am not a huge fan of chocolate and a heavy triple chocolate gateaux is about the my worse nightmare as I truly don’t like the heavy bitter flavour. So why on earth did I decide to bake a chocolate cake? Well folks, not only do I like a challenge but there is something different about this recipe I developed : I used spicy Indian hot chocolate cacao from Zaabar and beets.
Yes beets, to keep the cake moist, and it works. To my own surprise no less!
I brought the cake to a dinner party at a dear friends home and didn’t tell anyone of the ingredients. Their reactions were incredible, they loved it even the ones who don’t like beets.
So have a go and see what your friends think …
3 medium size beets, i bought them from store: peeled and cooked.
puree in food processor to 320 gr
280 gr flour
300 gr sugar
100 gr spicy Indian cocoa powder mix (mine is from Zaabar)
1 1/2 teaspoon baking soda
2 large eggs
100 ml warm water
20 ml sunflower oil
1 teaspoon vanilla extract
- Mix together the flour, sugar, cocoa powder, baking soda and pinch of salt.
- Whisk in eggs, water, oil, vanilla and beet puree.
- Pour into tin brushed with butter and lined with baking paper. Bake in preheated oven at 180C degrees for 40 minutes. Remove from oven, let cool 10 minutes, remove from tin and let cool further.
Need for the chocolate glaze:
100 gr dark chocolate, chopped in pieces
50 gr butter
1 table spoon milk
2 tea spoon corn syrup
- Melt the chocolate and butter in a bowl over a saucepan of simmering water. Stir until smooth.
- Remove from heat and addd the milk and syrup.
- Use immediately on the cake.