May 12, 2024Recipe
Dark Chocolate Beetroot Cakes
Who would have thought chocolate and beetroot could make such a perfect combination? Rich dark chocolate matches perfectly with the sweet, earthy flavour of beetroot, creating a moist and flavourful cake. These mini cakes are topped with a decadent but not-too-sweet cacao and maple syrup frosting. The perfect little treat for Mum this Mother’s day.
Ingredients:
Dark Chocolate Beetroot Cakes:
260g dark chocolate, chopped roughly
Dark Chocolate Beetroot Cakes:
260g dark chocolate, chopped roughly
180g unsalted butter, cubed
250g pre-roasted beetroot * see notes
250g pre-roasted beetroot * see notes
1 cup almond meal
1 cup coconut sugar
1 tsp vanilla bean paste or powder
1 cup coconut sugar
1 tsp vanilla bean paste or powder
6 free range eggs
Cacao and Maple Frosting:
250g cream cheese, at room temperature
100g unsalted butter, cubed, at room temperature 3 tbsp cacao
3 tbsp pure maple syrup
1 tsp vanilla bean paste or powder
Pinch of sea salt
Cacao and Maple Frosting:
250g cream cheese, at room temperature
100g unsalted butter, cubed, at room temperature 3 tbsp cacao
3 tbsp pure maple syrup
1 tsp vanilla bean paste or powder
Pinch of sea salt
Decorations: Freeze dried berries & edible flowers.
Method:
1. Preheat oven to 180 degrees, fan forced. Grease a silicone 12-cup muffin tray.
2. Melt the dark chocolate and butter in a double boiler. Blitz the roast beetroot in a high speed blender until smooth.
3. Whisk the almond meal, coconut sugar, vanilla and eggs in a large bowl. Add the melted chocolate mix and the blended beetroot then mix until completely combined. Scoop the mixture into the muffin tin.
4. Bake for 30-35 minutes or until the cakes are baked through. Remove from the oven and allow to cool in the tin for 10 minutes. Carefully move each cake while they are still slightly warm and flip upside down, pressing gently to create a flat bottom. Allow to cool completely.
5. Add cream cheese and butter to a stand mixer with the paddle attachment. Mix until creamy then add the remaining ingredients. Once combined, pipe the frosting on to each cake. Garnish with freeze-dried berries and edible flowers. Enjoy!
Notes:
Cakes will keep for up to 3 days in an airtight container in the fridge.
1. Preheat oven to 180 degrees, fan forced. Grease a silicone 12-cup muffin tray.
2. Melt the dark chocolate and butter in a double boiler. Blitz the roast beetroot in a high speed blender until smooth.
3. Whisk the almond meal, coconut sugar, vanilla and eggs in a large bowl. Add the melted chocolate mix and the blended beetroot then mix until completely combined. Scoop the mixture into the muffin tin.
4. Bake for 30-35 minutes or until the cakes are baked through. Remove from the oven and allow to cool in the tin for 10 minutes. Carefully move each cake while they are still slightly warm and flip upside down, pressing gently to create a flat bottom. Allow to cool completely.
5. Add cream cheese and butter to a stand mixer with the paddle attachment. Mix until creamy then add the remaining ingredients. Once combined, pipe the frosting on to each cake. Garnish with freeze-dried berries and edible flowers. Enjoy!
Notes:
Cakes will keep for up to 3 days in an airtight container in the fridge.
Pre-roasted beetroot can be found in the produce section of the supermarket.