RECIPE: BEETROOT AND ROSE TRUFFLE CAKE
- Words by Peppermint
If you’re after a recipe that’s pretty much the most impressive thing you ever could make, we reckon this beautifully decadent cake, extracted from Hayley McKee’s’s new book ‘Sticky Fingers, Green Thumb’, is right up there with them best of ’em.Β Set aside some time in the kitchen then prep your friends to be majorly wowed β bon appetit!Β
This recipe will become your secret weapon chocolate cake. Earthy baby beetroots are roasted until juicy to lend a dense, fudge-like texture to an already deep, dark chocolate base. The real highlight, though, is the addictive beetroot and rose truffles dusted in cocoa, which happen to be a cinch to make. Just try not to scoff them before you decorate your cake.
Ingredients
SERVES 8β10
10 baby beetroot (about 1.5 kg/3 lb 5 oz)
60 ml (2 fl oz/ΒΌ cup) extra virgin olive oil
340 g (12 oz) unsalted butter
370 g (13 oz/2 cups) soft brown sugar
340 g (12 oz/1Β½ cups) caster (superfine) sugar
4 large eggs
2 teaspoons vanilla extract
a few drops of rosewater, to taste
600 g (1 lb 5 oz/4 cups) plain (all-purpose) flour
4 teaspoons baking powder
160 g (5Β½ oz/1 cups) Dutch (unsweetened) cocoa powder
4 teaspoons salt
625 g (1 lb 6 oz/2Β½ cups) sour cream
BEETROOT AND ROSE TRUFFLES
3 beetroot (about 150 g/5Β½ oz)
1 tablespoon extra-virgin olive oil
400 g (14 oz) good-quality dark chocolate (approx 60% cocoa solids), broken into chunks
400 ml (13Β½ fl oz) thick (double/heavy) cream
40 g (1Β½ oz/1 cup) edible dried rose petals, plus extra to decorate
a few drops of rosewater
100 g (3Β½ oz) Dutch (unsweetened) cocoa powder
BEETROOT ICING
3 tablespoons finely grated roast beetroot (see method)
225 g (8 oz) unsalted butter, softened
225 g (8 oz) cream cheese, softened
500β625 g (1 lb 2 ozβ1 lb 6 oz/4β5 cups) icing (confectionersβ) sugar
Β½ teaspoon vanilla extract
50 ml (1ΒΎ fl oz) milk
This recipe makes one tier with two layers. To pump up the tiers and recreate the cake tower pictured, as a guide youβll need to quadruple the ingredients; as well as a 20 cm (8 in) cake tin, youβll need one 23 cm (9 in) and one 25 cm (10 in) cake tin.
Method
Preheat the oven to 175Β°C (345Β°F). Lightly grease and line two 20 cm (8 in) round cake tins with baking paper.
Toss the whole beetroot in the oil. Wrap each one separately in aluminium foil. Roast 1 hour or until soft, then remove from the oven and cool. Once cool, peel off the skin and finely grate. Set aside.
To make the truffles, cook the beetroot as per the method above, then add to a blender or food processor and blitz to a fine purΓ©e. Transfer to a saucepan set over a low heat for 2β3 minutes (this will dry up any excess moisture and help bring out the flavour, so donβt skip this step).
Remove from the heat and set aside.
Place the chocolate pieces in a heatproof dish. Bring the cream to the boil in a heavy-based saucepan, reduce the heat to a simmer, add half the dried rose petals and cook gently for 15 minutes, or until the flavour of the rose petals has fully infused into the cream. Strain the cream over the chocolate pieces and stir slowly until melted and glossy, then add 110 g (4 oz/ΒΎ cup) of the beetroot purΓ©e and the rosewater and mix well. Refrigerate for 1 hour until firm. Once set, take teaspoons of the mixture and shape them into bite-sized balls, then roll them in the cocoa powder and the remaining dried rose petals to coat. Transfer to the refrigerator and leave to chill until needed.
Cream the butter and sugars together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the eggs, vanilla and rosewater and mix in half the flour, baking powder, cocoa powder and salt. Stir in the sour cream, then mix in the remainder of the dry ingredients before gently folding in 300 g (10Β½ oz/1Β½ cups) of the grated roast beetroot until well combined (save the rest for the icing).
Pour the batter evenly into the prepared tins and bake for 35 minutes, or until a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool slightly in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.
To make the icing, beat all the ingredients together in a bowl using a hand-held mixer or a stand mixer until well combined.
Place one of the cooled cakes on a serving plate or stand and spread with half the icing. Place the second cake on top and spread with the remaining icing. To decorate, top with the truffles and scatter over a few more dried rose petals or team the truffles up with fresh garden roses.
Sticky Fingers, Green Thumb by Hayley McKee ($29.99) is published by Hardie Grant books and is available to buy now!
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