It is definitely time for another lovely chocolatey recipe to get away from all the cinnamon and dried fruit for a little while that appear around the time of Christmas baking. Although saying that, I have just made a Stollen loaf. Chocolate is one of my favourite things to cook and bake with, it makes everything taste great. It even makes beetroot taste great, and I for one can’t stand beetroot, unless it is with chocolate in a cake! My family are chocolate fiends, so anything made with chocolate generally goes quite well. I made this cake for a dessert so made a hot chocolate fudge sauce to go with it and added some Bailey’s, it was scrumptious. So if you are feeling a little indulgent, as everyone is this time of year, here is the recipe, I came up with it by playing around with a few recipes and it works well.
You will need:
125g unsalted butter (softened) or margarine
100g dark chocolate
300g soft light brown sugar
225g self raising flour
pinch of salt
40g cocoa powder
300g cooked beetroot (you can buy this ready cooked in the supermarkets, just make sure you don’t buy the one with vinegar!)
Grease and line a cake tin and preheat the oven to 180C. Melt the chocolate in a bowl over a pan of water on a gentle heat and leave to cool slightly once melted. Meanwhile beat together the butter, sugar and eggs, adding the eggs one a time to the butter and sugar. Next mix in the melted chocolate.
Fold in the flour, cocoa powder and a pinch of salt with a metal spoon. Put the beetroot into a blender and blitz it until it is a purée. Add this to the cake mix and stir in well. Your cake mix will become a lovely deep burgundy colour, but don’t worry, it will look like chocolate cake once it is cooked. Pour the mix into your prepared pan and cook in the oven at 180C for about 1 hour. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
I finished mine with a dusting of icing sugar.
For the hot chocolate fudge sauce:
300ml single cream
3 tbsp Bailey’s
200g dark chocolate
1tbsp golden syrup
30g unsalted butter
Heat the cream and Bailey’s in a saucepan and add then add the chocolate, syrup and butter and keep stirring on the heat until melted. The sauce should be smooth and glossy. Serve warm.
Entered into Zesty Palette Sweet Luv Event.