This is my third cake in the Radiant Cake Challenge, that I’ve started in order to find a delicious, toddler frienly and health giving cake recipe for my son Veles’s 2nd birthday and to beat the success of the cake that I made for his first birthday.
Beetroot is an unsung hero in the world of vegetables. The more intensive the colour of a vegetable or fruit is, the more antioxidants it has, so we are talking about a traditional bright red beetroot, not the funky yellow, white or stripy varieties. As well as that, beetroot is a great blood cleanser, so it’s also a detox food. It is very rich in vitamins B, C and folic acid and is a good sourse of potassium. And all that can be in your delicious moist chocolate cake!
But that is not all! The cake is completely gluten free and will not irritate your tummy. Instead of flour the recipe asks for ground almonds – a rich source of vegetarian protein, minerals Magnesium and Calcium, many vitamins, including B and E, and beneficial fats. So enjoy your cake and shine with health!
Chocolate Beetroot Mousse Cake
– 300g whole beetroot, in their skins
– 200g quality dark chocolate, broken into pieces – put less if making for children, this is very chocolaty
– 75g unsalted butter -3 tbsp plain yugurt
– 4 eggs, separated
– 3-4 tbsp honey or coconut sugar or date syrup
– 1/2 cup ground almonds -2 tbsp corn flour
1 teaspoond almond essence
To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200C until soft (usually about 1 hour for medium-sized beetroot). Leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily. Blitz the beetroot in a food processor or high speed blender until smooth.
Line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking. Preheat your oven to 180C.
Put the chocolate and butter in a large heatproof bowl over a pan of simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool.
While the chocolate is cooling, in another large bowl, whisk the egg yolks and sugar until light, pale and voluminous. Add the ground almonds, corn flour, almond essence and puréed beetroot and stir to combine. Whisk the egg whites in a separate bowl until they form soft peaks. Fold the chocolate mixture and yogurt into the egg yolk and beetroot. Stir gently until all the mixture is combined. Using a metal slotted spoon, fold in a large spoonful of the egg whites. Mix it in until you can’t see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure there are no white bits visible in the mixture.
Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal.
Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate. After the cake has cooled down completely, leave it in the fridge for at least 2 hours to set. Then spread the frosting and decorate with chocolate shavings It will sink slightly as there’s no flour in the mixture.
For the frosting
The frosting has to have a bit of tang to lighten up the richness of chocolate and beetroot, so here is what I used for this cake:
Beat together 150 g of cream cheese, 1 teaspoon of honey, 1 teaspoon of cardamom powder, a few drops of almond essence and 2 tbsp of creme fraiche. Done.
The cake was well enjoyed by my family and myself and was gone in 1 day! (We usually take a bit longer with cakes). However, one member of the family was not interested at all – yep, the next week’s birthday boy:-(. It might have been to chocolaty for him (never mind that he loved that raw choconana ganache cake
). I might try the same with oranges instead of chocolate.
Coming next – a healthier take on a seasonal classic recipe