Chocolate, Rose & Beetroot Loaf Cake
Fragrant and decadent, and an excellent keeper. Adapted from a Paul Hollywood recipe.
Adapted from Paul Hollywood’s recipe, my partners absolute favourite slice of treaty heaven. Also, an easy keeper too.
PORTION SIZE
Makes a cake to serve 6-8
TOOLS
Other than the typical kitchen equipment, to make these, you need:
a 450g (1lb) loaf tin
A blender or food processor
INGREDIENTS
For the cake
50ml flavourless oil (grapeseed, groundnut or sunflower)
100g steamed beetroot
100g dark soft brown sugar or dark Muscovado
100g self-raising flour (or 100g plain with 1 tsp baking powder)
¼ tsp baking powder
¼ tsp bicarb of soda
12g cocoa powder
½ tsp vanilla extract
100ml soured cream
¼ tsp rose extract
65g Callebaut small dark chocolate chips (50-60% cocoa solids)
For the cream cheese frosting
50g caster sugar
1 tbsp milk
150g cream cheese
50g unsalted butter, softened
Rose petals to decorate
METHOD
Steam beetroot - If you have none prepared, get the beetroot on to steam – top and tail (no need to peel) and steam for 40-45 mins until soft. Let go completely cold.
*************** WAIT 2 HOURS **************
Prep oven and baking tin - Preheat the oven to 160°C fan, 180°C regular. Grease and line a loaf tin in a ‘U’ shape, leaving plenty of overhang to ease removal.
Make beetfoot purée - Weigh the beetroot with the oil and brown sugar into a blender or food processer; blend to a loose purée. Transfer to a mixing bowl.
Add dry ingredients - Weigh and sieve the flour, baking powder, bicarb of soda and cocoa into the bowl. Fold these into the beetroot-oil mix. Add the vanilla, soured cream, rose extract and chocolate chips and mix gently to combine.
Fill baking tin - Pour the cake mixture into the tin, level the top and tap once to release air bubbles. It should be about half full.
Bake - Bake in the middle of the oven for 30-35 mins for a 450g tin. It is done when a skewer inserted comes out clean. Bring out the oven and leave to cool completely before frosting.
*************** WAIT 2 HOURS **************
Make frosting - Weigh the sugar and milk into a bowl; let stand for about 15 mins for the sugar to start dissolving. In a separate bowl, beat the cream cheese and butter, then add the sugar slurry a bit at a time and mix until you have a smooth frosting. Top the cake with the frosting.
STORAGE
This cake is very moist; stored correctly in an air-tight container in the fridge, it should keep well for about 5-7 days.
I really like this chilled, and served cold from the fridge
You can easily freeze the cake without the topping, but once topped, it is not suitable for freezing.