Chocolate Beet Cake

 

(for the sponge)

3/4 cup plus 2 T salted butter, diced

3.5 oz. 70% dark chocolate, broken into pieces

7 oz. cooked beets, finely grated

1 3/4 cups self-rising flour, sifted

1 t baking powder

2/3 cup dark cocoa powder

1 cup plus 3 T dark brown sugar

4 extra large eggs

(for the frosting)

2/3 cup condensed milk

1/2 t vanilla extract

3 T unsalted butter, diced

3.5 oz. 70% dark chocolate, chopped

confetti of your choice (optional)

[how to make]

(for the sponge)

*Grease 2 cake pans, and line with parchment paper.

*Heat the oven to 350 degrees.

*Place the butter in a medium pot over low heat and heat gently for about 1 minute, until melted.

*Remove the pot from the heat and add the chocolate. 

*Let rest for 5 minutes, then stir until the chocolate has melted.

*Allow to cool for 10 minutes.

*Place the beets in a large mixing bowl.

*Using a wooden spoon, stir in the flour, baking powder, cocoa sugar, and eggs, then stir int eh cooled butter and chocolate mixture until fully combined.

*Divide the mixture between the two cake pans and bake for 30 to 35 minutes, until a skewer inserted into the centers comes out clean.

*Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

(for the frosting)

*Pour the condensed milk into a small pot with the vanilla and warm it over low heat for 1 to 2 minutes, stirring continuously to prevent burning, until the milk is hot but not boiling.

*Remove the pot from the heat and add the butter and chocolate.

*Let rest for 2 to 3 minutes, then stir until the butter and chocolate have melted and the mixture is smooth. Allow to cool until spreadable (about 1 hour).

(for the assembly)

*Spread one sponge, top-side down, evenly with half the frosting.

*Stack the second sponge on top and spread with the remaining frosting to finish.

*Decorate the top with confetti of your choice, if you like.

-makes 8 to 10-

Note: I adapted the recipe from "The big book of Amazing Cakes" by The Great British Baking Show.