Chocolate and beetroot layer cake

Name: Chocolate and beetroot layer cake
Ingredients: 115 g/4 oz/½ cup unsalted butter, softened, plus extra for greasing; 225 g/8 oz can cooked whole beetroot (beet), drained and juice reserved; unsweetened cocoa powder, for dusting; 10 ml/2 tsp baking powder; pinch of salt; 75 g/3 oz dark (bittersweet) chocolate, melted and cooled; 225 g/8 oz/2 cups plain (all-purpose) flour; 3 eggs; 15 ml/1 tbsp vanilla extract; 225 g/8 oz can cooked whole beetroot (beet), drained and juice reserved; 425 g/15 oz/scant 2 cups soft light brown sugar; 500 g/1¼ lb dark (bittersweet) chocolate, broken into pieces; 475 ml/16 fl oz/2 cups whipping cream or double (heavy) cream; 475 ml/16 fl oz/2 cups whipping cream or double (heavy) cream; 120 ml/4 fl oz/½ cup buttermilk; chocolate curls (optional)

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Vegetables, like fruit, can add moisture to a cake, and although beetroot might seem like an unusual choice, it is actually wonderful for giving a cake depth of colour and a good consistency.

Ingredients

115 g/4 oz/½ cup unsalted butter, softened, plus extra for greasing
unsweetened co

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease two 23cm/9in round shallow cake tins (pans) and dust the base and sides with cocoa.
Grate the beetroot and add to the reserved juice. Set aside.
Using an electric whisk, beat the butter, sugar, eg