The original recipe can be found here, but as you will see, I tweaked it from being a cake to cupcake format as it's easier to disperse!
First of all, I want to put my hands up and say although I like chocolate I am not a fan of chocolate cake, or chocolate flavoured products in general. I tried this recipe in the hope of finding a chocolate cake I actually like, but no, the quest continues.
Anyhoo, back to the recipe.
First you put your cocoa powder, flour and sugar in a bowl.
Then melt the chocolate and butter over simmering water.
The recipe now calls for you to liquidise the beetroot then add the eggs, but it wasn't working until I added the eggs.
Add the wet mixtures to the dry and mix together. It will all of a sudden bind and become a thick sticky lump.
I then spooned the mixture into muffin cases. This was my mistake, I would recommend using fairy cake cases as the mix doesn't rise all that much and as this cake was very rich, people were throwing away half of it as they couldn't eat it all in one go.
Note to self : don't drip melted chocolate over the eggs whilst transferring ingredients - it's a waste!
The recipe says to bake for 50 minutes but as these are cupcakes, I didn't use that long and just tested them with my handy little cake tool
To ice the top I used a cream cheese (Philadelphia icing) mixed with some of the beetroot juice and topped with pink sugar sprinkles.
The cake recipe calls for some ganache which I didn't try but if I made this recipe again I would probably do a sort of butterfly cake with the ganache under a layer of the cream cheese icing.
Happy Baking, I'm trying whoopie pies this week
2 comments:
I've never heard of that cake, but it sounds delicious!! I'll have to give it a try - i pretty much like anything with chocolate :)
Definitely try it with the ganache then!
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