Beetroot and Chocolate Cake with Feathered Icing
Beetroot isn’t the most obvious thing for a young child to like, but apparently Prince Louis loves it.
MAKES 12 SQUARES
- 3 large eggs
- 50g cocoa powder
- 150g self-raising flour
- 2 teaspoons baking powder
- 175g light muscovado sugar
- 300ml sunflower oil
- 225g raw beetroot, peeled and coarsely grated (approximately 2 medium beetroot)
- 200g Bournville chocolate, broken into pieces
- 200ml pouring double cream
Beetroot isn’t the most obvious thing for a young child to like, but apparently Prince Louis loves it
- 50g white chocolate, chopped
Step 1 Preheat the oven to 180C/160C fan/gas 4. You will need a 30cm x 23cm traybake tin, greased and lined.
Step 2 Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar and stir a little. Gradually pour in the oil and beat with a wooden spoon to give a thick batter. Once smooth, stir in the grated beetroot.
Step 3 Spoon into the tin and bake in the preheated oven for about 35 minutes until risen and springy to the touch. Remove to cool.
Step 4 To make the icing, break the Bournville chocolate into a heatproof bowl. Pour in the cream, sit above lightly simmering water and stir until melted and smooth and glossy – be sure not to overheat. Leave to cool a little so that it is a thick pouring consistency (this won’t take long, depending on room temperature). Pour the icing over the cold cake, spreading out with a palette knife to cover the cake completely.
Step 5 To decorate, melt the white chocolate in a small bowl over a pan of hot water. Place in a small piping bag, snip the end and pipe in lines down the cake, about 2cm apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Cut in small squares and serve.