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Chocolate beetroot cake with mascarpone frosting

Frosted chocolate cake on a large plate cut into squares

Chocolate beetroot cake with mascarpone frosting

Name: Chocolate beetroot cake with mascarpone frosting
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250g plain flour; 55g cocoa powder; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp ground nutmeg; 1 tsp fine sea salt; 200g golden caster sugar; 110g light brown soft sugar; 2 tsp instant coffee powder; 100ml coconut oil melted, plus extra for the tin; 160ml coconut cream melted at room temperature; 2 tsp vanilla extract; 2 large eggs at room temperature; 120g large raw beetroot (120g) grated; 250g mascarpone; 2 tbsp honey; 20g icing sugar; 2 tsp vanilla bean paste; 75ml double cream; 20g dark chocolate grated

Crystelle Pereira

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Serves 10 - 12

Easy

Prep: 25 mins

Cook: 50 mins

0 reviews

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Try Crystelle Pereira's rich chocolate cake with a hint of coffee and mascarpone icing. The secret ingredient – beetroot – might sound strange but it lends a beautiful texture

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour
55g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp fine sea salt
200g golden caster sugar
110g light brown soft sugar
2 tsp instant coffee powder
100ml coconut oil

melted, plus extra for the tin
160ml coconut cream

melted at room temperature
2 tsp vanilla extract
2 large eggs

at room temperature
120g large raw beetroot (120g)

grated

For the topping

250g mascarpone
2 tbsp honey
20g icing sugar
2 tsp vanilla bean paste
75ml double cream
20g dark chocolate

grated

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Nutrition: (12)

kcal491
fat29g
saturates21g
carbs50g
sugars34g
fibre2g
protein7g
salt0.85g

Method

step 1

For the cake batter, tip all the dry ingredients (except the coffee powder) into a large bowl and whisk to combine. In a jug, combine the coffee powder with 200ml hot water and whisk to dissolve. Pour the coconut oil, coconut cream and vanilla into the coffee mixture. Making sure the mixture is cool to the touch, add the eggs, one by one, whisking to combine.
step 2

Heat the oven to 180C/160C fan/gas 4. Oil and line a 23cm cake tin with baking parchment. Pour the wet mixture into the dry mixture and whisk gently until no flour streaks remain, making sure not to overmix. Stir through the grated beetroot. Pour into the prepared tin and bake for 45-50 mins, until the sponge is springy and a skewer inserted into the middle comes out clean. Set aside to cool completely.
step 3

Meanwhile, in a large bowl, beat the mascarpone with the honey, icing sugar and vanilla bean paste until smooth. Slowly pour in the double cream and whisk again until smooth and the mixture forms soft peaks. Be careful not to overwhisk.
step 4

Once the cake has cooled, spread the mascarpone cream on top of the cake, then grate over the dark chocolate.

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