This cake pretty much sums up my childhood. It completely reminds me of that oozing chocolate cake in ‘Matilda’ the film. The cake which is kind of gross because it’s apparently made with the blood and sweat of an old cook, but you still want to stick your face into it. This is the kind of cake every kid dreams of for their birthday.
I am so going to give this to my kids when I’m older, and yes they will be allowed to pick a great big chunk out of the centre with their fist, because that’s what I always wanted to do. And I can always justify it because it has beetroot in it… its healthy right.
The beetroot makes this cake seriously, yes I’m going to say it, moist. The buttercream is oh so smooth and combined with that beautifully silky icing, just woah. Like, mmm.
You know when you call a friend to tell them how amazing the cake you made was, and then you suddenly remember how good it is… and you instantly have to go back into the kitchen and stuff your face. Well that’s what I’m getting right now.
Please excuse me while I eat cake.
For the cake
- 200g dark chocolate (70%)
- 4 tbsp hot espresso
- 200g butter, cubed
- 135g plain flour
- 1 heaped tsp baking powder
- 3 tbsp cocoa powder
- 5 eggs, separated
- 200g caster sugar
- 250g cooked & peeled beetroot, puréed
For the chocolate buttercream
- 300g icing sugar
- 150g butter, softened
- 100ml double cream
- 50g cocoa powder
For the chocolate icing
- 200g dark chocolate (70%)
- 200ml double cream
- 4 tbsp golden syrup
Pre-heat the oven to 180 degrees C. Line two 20cm cake tins with baking paper and lightly grease the sides with butter. Melt the chocolate over a pan of boiling water on low heat. Once the chocolate has melted, add in the espresso, stir, then add the butter and stir again. Once melted remove from the heat.
In a small bowl, whisk the egg yolks until they are thick and frothy. In another bowl, whisk the egg whites and then add the sugar. Continue to whisk until the eggs form stiff peaks. Mix the beetroot into the chocolate to cool it a little, and then mix in the egg yolks. Next, carefully fold in the egg whites. Sift in the flour, baking powder and cocoa and fold into the wet mix. Divide into the cake tins and bake for 25-30 minutes. Take out of the oven and cool in the cake tins. Take the cakes out of the tins.
Buttercream: Whisk the icing sugar and butter together until crumbly. Add in the cream and whisk until creamy. Then whisk in the cocoa. Whisk until the mix becomes lighter in colour and fluffy. Spread the buttercream over the top of one of the cakes and place the other cake on top.
Icing: Melt the chocolate, cream and syrup together over a low heat, stirring constantly until it forms a glossy icing. Pour over the cake and EAT.