BEETROOT & CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist
Provided by Barney Desmazery
Categories Dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
- When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.
Nutrition Facts : Calories 594 calories, FatContent 34 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 45 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.78 milligram of sodium
WHITE CHOCOLATE CAKE RECIPE - OLIVE MAGAZINE RECIPES AND ...
Our white chocolate fudge cake is quick and easy to make, looks fantastic and is guaranteed to be a crowd-pleaser
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Total Time 1 hours
Yield Serves 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
- Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
- To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.
Nutrition Facts : Calories 784 calories, FatContent 46.8 grams fat, SaturatedFatContent 28.3 grams saturated fat, CarbohydrateContent 80.8 grams carbohydrates, FiberContent 1.4 grams fiber, ProteinContent 8.9 grams protein, SodiumContent 1.1 milligram of sodium
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