Chocolate beetroot cake with salted caramel buttercream
Warning: This chocolate beetroot cake recipe may change your life! Layered to perfection with salted caramel buttercream, this cake has all those sweet, rich, salty flavours that you just can't resist
- 45 mins preparation
- 1 hr cooking
- Serves 16
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Ingredients
Chocolate beetroot cake
- 450 gram dark chocolate
- 120 millilitre mild-flavoured oil
- 1 1/4 cup plain flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 4 eggs
- 2 cup sugar
- 1 1/2 tablespoon vanilla extract
- 3/4 cup maple syrup
- 2 1/4 cup ground almonds
- 1/2 cup milk, plus extra, for thinning
- 500 gram raw beetroot, peeled, finely grated, squeezed of excess liquid
- canned caramel, salted, and edible flowers, to decorate (optional)
Salted caramel buttercream
- 1/4 cup canned caramel
- 1-2 tbsp milk
- pinch of flaky sea salt
- 115 gram butter, soft
- 115 gram Kremelta, at room temperature
- 5 cup icing sugar
Method
Chocolate beetroot cake
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1Preheat oven to 180°C. Grease and line the bases of 2 x 20cm loose-bottom cake tins.
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2In a heatproof bowl over a pan of simmering water, combine chocolate and oil and heat until melted. Set aside. Sift together the flour, baking soda, baking powder, cocoa and salt.
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3In a bowl, beat the eggs and sugar until pale and thick. Add the vanilla and maple syrup; mix. Gently fold in the flour mixture, then the ground almonds followed by the melted chocolate, ½ cup milk and beetroot.
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4Pour mixture into the tins and bake for about 1 hour or until a skewer comes out clean when inserted. Cool the cakes in the tin until cool enough to handle then remove to a rack. (The cakes are less crumby to decorate if they are made a day ahead and stored in the fridge.)
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5Make the salted caramel butter cream (see below).
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6To assemble, split each cake in half to make 4 layers. Spread all the salted caramel buttercream over the tops of 3 of the cakes and stack them. Place the fourth cake, smoothest-side up, on the top. Dab large blobs of the reserved white buttercream on the top and sides of the cake and with a spatula, scrape the buttercream around, providing a light ‘naked’ coating.
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7For a salted caramel drizzle, warm some canned caramel in a small pan. Salt to taste and thin with a dash of milk to a dripping consistency. Drip caramel off a teaspoon around the rim of the cake. Decorate with edible flowers.
Salted caramel buttercream
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8Warm the caramel in a microwave for 30 seconds until softened. Add a dash of milk and beat until smooth, adding sea salt to taste.
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9With an electric mixer, beat the butter and Kremelta together until pale and light. Beat in the icing sugar ½ cup at a time, mixing well after each addition until it is all incorporated. Add a dash of milk with the final cup of icing sugar to retain a light and smooth consistency.
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10Remove a quarter of the buttercream to a separate bowl. Into the larger quantity beat the salted caramel.
Notes
- In hot weather buttercream can split or curdle. To repair split buttercream, carefully place the bowl over another bowl of iced water and beat again. PER SERVE Energy 851kcal, 3566kj • Protein 9.7g • Total Fat 44.3g • Saturated Fat 19g • Carbohydrate 107g • Fibre 4g • Sodium 187mg
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